Season chicken breasts with salt and black pepper. Heat olive oil in a skillet and sear chicken for 5 minutes on each side until golden brown. Remove and set aside.

Rinse and halve baby potatoes. Set aside.

In the same skillet, sauté minced garlic for 1 minute. Add heavy cream and chicken broth, stirring to combine. Add thyme and oregano, and bring to a simmer.

Stir in shredded cheddar cheese until melted. Add halved potatoes and return seared chicken to the skillet.

Preheat oven to 400°F. Transfer skillet to oven and bake for 25-30 minutes until chicken is cooked through and potatoes are tender.