Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly using paper towels; this is crucial for crispy skin.

In a small bowl, mix together the salt, pepper, paprika, Italian herbs, and garlic powder. Drizzle the chicken thighs with olive oil and rub the seasoning mixture all over the skin and meat.

Heat a large, oven-safe skillet (such as cast iron) over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear for 4–5 minutes until the skin is deeply golden and crispy.

Remove the skillet from the heat and transfer the chicken to a plate. Drain off most of the rendered fat from the skillet, leaving about 1 tablespoon behind.

Return the skillet to medium heat. Add the butter. Once melted, add the minced garlic and sauté for about 30–60 seconds until fragrant. Be careful not to let the garlic burn.

Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pan (deglazing). Let the broth simmer for 1–2 minutes until slightly reduced.

Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust seasoning if necessary.

Carefully place the seared chicken thighs back into the skillet, ensuring the skin remains above the sauce level (the sauce should surround the meat, but not cover the skin).

Place the skillet in the preheated oven and bake for 35–40 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).

Remove the skillet from the oven and let the chicken rest for 5–10 minutes before serving. Garnish with fresh chopped parsley and serve, spooning the creamy sauce over the chicken.