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.

Place the chicken thighs in a large bowl or on a baking sheet. Drizzle with olive oil and rub the seasoning mixture all over the skin and meat.

Heat a large, oven-safe skillet (like a cast iron pan) 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 set the chicken aside on a plate. Carefully drain off most of the rendered chicken fat, leaving only about 1 tablespoon in the skillet for the sauce base.

Return the skillet to medium heat. Add the butter and the minced garlic, sautéing for about 30–60 seconds until fragrant. Do not 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, then stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust seasoning if needed.

Carefully place the seared chicken thighs back into the skillet, ensuring the skin remains above the sauce level. The sauce should surround the chicken but not completely cover the crispy skin.

Place the skillet in the preheated oven. Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) when measured with a meat thermometer in the thickest part of the thigh, avoiding the bone.

Remove the skillet from the oven and let the chicken rest for 5–10 minutes. Garnish with fresh chopped parsley, if using. Serve the chicken immediately, spooning the creamy sauce liberally over the meat and accompanying sides.