Wash the potatoes then dry with a paper towel. Use a fork to prick the potatoes a few times, then rub with olive oil and season with salt and black pepper. Bake for 1 hour to 1 hour 15 minutes, until fork-tender. Remove from oven and set aside.
Season the chicken:
In a bowl, combine salt, black pepper, 1 tsp paprika, garlic powder, and Italian seasoning. Season both sides of the chicken breasts evenly with prepared seasoning. Lightly dust both sides with flour, if desire - this helps create a lightly crispy exterior.
Cook the chicken:
Heat 2 tablespoons of oil in a large non-stick skillet over medium heat, place the chicken pieces in the skillet in an even layer and sear for for 3-4 minutes per side, until fully cooked and nicely browned. Remove from the pan, cut into bite-sized pieces, and set aside.
Build the sauce base:
Reduce heat to medium-low. Add 2 tablespoons of butter, then the shallots and garlic. Cook for 1-2 minutes until softened and fragrant.
Cook the mushrooms:
Add sliced mushrooms and cook for another 2 minutes, until they start to soften.
Deglaze & season:
Pour in the white wine to deglaze the pan, scraping up any brown bits. Stir in tomato paste, soy sauce, thyme leaves, the remaining paprika, and a pinch of salt and black pepper.
Finish the sauce:
Pour in water and heavy cream. Stir well and bring to a gentle simmer. Let cook for 2–3 minutes, stirring frequently, until the sauce thickens to your liking. Remove from heat.
Assemble the potatoes:
Slice each baked potato open lengthwise and gently push the ends toward the center to open. Add 1–1½ tablespoons butter, shredded cheddar cheese, cooked chicken, and a generous spoonful of the creamy mushroom sauce.
Serve:
Top with sour cream, chopped chives, and parsley if desired. Serve warm and enjoy!