Boil the small potatoes in water until they are fork-tender.
Place the boiled potatoes on a baking sheet lined with parchment paper. Use the bottom of a glass to smash each potato flat.
Drizzle the smashed potatoes with olive oil, then season with salt, pepper, sweet paprika, garlic powder, and all-purpose seasoning. Bake in the oven until crispy and golden.
Cut the chicken breast into bite-sized pieces. Cook in a skillet over medium heat, seasoning with salt and pepper, until browned.
Pour the veal stock mixed with water into the skillet with the chicken.
Add the liquid cream and the garlic and herb cheese. Stir everything together and let it simmer until a rich, creamy sauce forms.
Sprinkle freshly chopped chives and grated parmesan cheese into the sauce and stir.
Place the crispy smashed potatoes on top of the creamy chicken sauce in the skillet. Garnish with a little more chives and parmesan, and serve immediately.
Cook it hands-free.
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