Preheat the oven to 400°F, and set out a large oven-safe skillet for later. Season the chicken thighs generously on all sides with salt, pepper, garlic powder, smoked paprika, and Italian seasoning.

Heat the olive oil in the skillet over medium-high heat until shimmering. Place the chicken skin-side down and sear for 6-7 minutes until the skin is deeply golden and crispy, with a visible browning edge at the fat layer.

Flip the chicken and sear for 3 more minutes until the second side is lightly browned. You should see the chicken juices glisten as the sear finishes.

Remove the chicken from the pan and set aside on a plate while you make the sauce.

In the same pan, cook the minced garlic for 1 minute, stirring, until fragrant but not browned. Watch for tiny bubbles and the garlic turning glossy.

Add the chicken broth and deglaze, stirring and scraping up the browned bits. Continue until the liquid looks smooth and lightly reduced.

Stir in the heavy cream, Parmesan, dried Italian seasoning, and dried thyme until the mixture is uniform. The sauce should look thick and creamy with Parmesan melting smoothly.

Nestle the chicken thighs skin-side up into the cream sauce. Arrange them so the skin stays above the sauce line for a crisp top.

Bake uncovered for 25-28 minutes at 400°F until the internal temperature reaches 165°F and the sauce is thickened and bubbly. Look for an actively bubbling, glossy sauce around the thighs and crisp, golden skin.

Garnish with fresh parsley right after baking. Serve while the sauce is hot and the skin remains crisp.