Boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy.

In a large skillet, heat olive oil over medium heat.

Season the chicken breasts with garlic powder, onion powder, salt, and pepper.

Add the chicken to the skillet and cook for about 6-7 minutes on each side until cooked through. Remove chicken and set aside.

In the same skillet, add flour and stir for 1 minute to create a roux.

Gradually whisk in chicken broth and milk, stirring constantly until thickened, about 5-7 minutes.

Return the cooked chicken to the skillet and coat with the gravy.

Spoon the mashed potatoes onto plates, top with chicken, and drizzle with gravy.

Garnish with chopped parsley if desired and serve hot.