Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly using paper towels. This is crucial for achieving 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 generously 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 seasoned chicken thighs skin-side down in the hot skillet. Sear for 4–5 minutes until the skin is deeply golden and crispy.

Remove the chicken and set aside on a plate. Carefully drain off most of the rendered fat, leaving about 1 tablespoon in the skillet.

Return the skillet to medium heat. Add the butter and minced garlic; sauté for about 30–60 seconds until fragrant. Do not let the garlic burn.

Pour in the chicken broth and deglaze the pan by scraping up any browned bits stuck to the bottom. 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 completely above the sauce level. The sauce should surround the chicken but not cover the 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 in the thickest part of the thigh (avoiding the bone). The skin should be crispy and golden brown.

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