1: Preheat the oven to 400°F and use the middle rack.
2: Cut 3 shallow slits into the chicken breasts, then sprinkle both sides with salt and pepper.
3: In a bowl, whisk together Greek yogurt, Italian seasoning, granulated garlic, smoked paprika, kosher salt, black pepper, and oil.
4: Massage the marinade onto the chicken breasts and place them in a ziplock bag. No wait needed, but overnight in the fridge is fine.
5: Lay the chicken on a foil-lined tray. Bake for 8 minutes.
6: Flip the chicken and bake for an additional 5 minutes.
7: Flip again, brush with melted butter, and continue baking until chicken reaches 165°F at the thickest part, about 2-5 minutes.
8: Remove the chicken from the oven, cover it with foil, and let it rest for 10 minutes.
9: Boil and mash the Yukon gold potatoes. Simmer heavy cream with smashed garlic, thyme, and butter.
10: Whisk the cream into the potatoes until they reach desired consistency.
