Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with olive oil.

In a large skillet, heat olive oil over medium-high heat. Toss cubed chicken with half of the salt, pepper, garlic powder, and onion powder, then sauté for 3-4 minutes until lightly browned.

Using the same skillet, add more olive oil if needed and sauté cubed potatoes for about 5-7 minutes until they start to soften.

Melt butter in the skillet, whisk in flour to form a roux, then gradually add milk while stirring until thickened, about 3-5 minutes.

Mix remaining seasoning into the sauce and gradually stir in mozzarella and Parmesan cheese until melted and creamy.

In the greased baking dish, combine browned chicken and sautéed potatoes. Pour cheese sauce over and mix gently. Top with remaining mozzarella.

Bake in the preheated oven for 20-25 minutes until bubbling and golden brown.

Let the dish rest for 5 minutes before serving and garnish with fresh parsley.