1. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. Add the chopped onion to the same skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Return the chicken to the skillet with the onions and garlic. Add the cubed potatoes, chicken broth, heavy cream, Italian seasoning, salt, and black pepper. Stir everything together gently to combine, making sure the potatoes are mostly submerged in the liquid.

4. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the skillet, and let it cook for 10-15 minutes, or until the potatoes are just tender when pierced with a fork.

5. Remove the skillet from the heat. Stir in 1 1/2 cups of the shredded cheddar cheese until it’s fully melted and incorporated into the sauce.

6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the chicken and potato mixture.

7. Transfer the skillet to a preheated oven at 375 F (190 C) and bake for 15-20 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown.

8. Carefully remove the skillet from the oven. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh chopped parsley, if desired.