Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces, season with garlic powder, onion powder, paprika, salt, and pepper. Cook until browned. Remove and set aside.

In the same skillet, add butter and cubed potatoes. Sauté for 10-12 minutes, stirring occasionally until golden and slightly crispy.

Push potatoes to one side, melt a little more butter in the center, and whisk in flour. Gradually add chicken broth while whisking to form a smooth gravy.

Mix potatoes into the gravy, then return chicken to the skillet and stir everything together.

Top with shredded cheese and transfer skillet to a preheated oven at 375°F. Bake for 10-15 minutes.

For a bubbly golden top, broil on high for 2-3 minutes before serving.