Toss the halved baby potatoes with olive oil, salt, and pepper in a large skillet over medium-high heat. Let them cook undisturbed for about 8 minutes until they start to turn golden, then stir occasionally for another 10-12 minutes until they're tender and crispy. Once nearly done, push to the side of the skillet.

Season chicken breasts with salt, black pepper, and paprika on both sides. Place on the hot skillet skin-side down and cook for 6-7 minutes without moving. Flip and cook another 6-7 minutes until the internal temperature reaches 165°F.

Add fresh green beans to the skillet when the chicken is almost done. Toss gently so they're coated with pan drippings and let them cook for 4-5 minutes until tender-crisp and bright green.

Push all ingredients to the sides of the skillet and add butter to the center. Once melted, add minced garlic and let it toast for about 1 minute until fragrant and golden. Work quickly to avoid burning the garlic.

Toss everything in the skillet to coat with the garlic butter sauce. Taste and adjust seasoning with salt and pepper. Transfer to a serving plate and garnish generously with fresh chopped parsley.