📋 Instructions

1. 1Heat the Oven — Preheat the oven to 400F (200C) with a rack in the middle position. Let the chicken sit at room temperature for 10 minutes while the oven heats so it cooks evenly.
2. 2Dry and Season — Pat the thighs very dry with paper towels, then season both sides with the salt, pepper, and smoked paprika. Rub it in so the skin is evenly coated.
3. 3Sear the Skin — Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Place the thighs skin-side down and cook 6 to 7 minutes without moving them, until the skin is deeply golden brown and releases easily from the pan.
4. 4Flip and Add Garlic — Flip the thighs and cook 2 minutes more, then transfer them to a plate. Lower the heat to medium and stir the garlic into the rendered fat for 30 seconds, just until fragrant. Do not let it brown.
5. 5Build the Sauce — Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Stir in the heavy cream, Parmesan, and Italian seasoning, then simmer 2 minutes until the sauce just starts to bubble at the edges.
6. 6Bake the Thighs — Nestle the thighs skin-side up back into the skillet, leaving the skin above the sauce line. Bake at 400F (200C) for 25 to 30 minutes, until the sauce is bubbling and the thickest part of a thigh reads 175F (79C) on an instant-read thermometer.
7. 7Rest and Serve — Let the pan rest 5 minutes so the sauce settles, then scatter the parsley over the top. Spoon the cream sauce around the chicken, not over the skin, and serve straight from the skillet.
8. 8If It Goes Wrong — If the sauce looks broken or greasy, whisk in 1 tablespoon of warm cream or a splash of broth off the heat until it comes back together, and next time keep the heat lower when adding the cream.