Step 1: Prep and Season the Chicken

Remove the chicken thighs from the refrigerator and pat them completely dry with paper towels—this is crucial for achieving crispy skin. In a shallow dish, combine the flour, salt, black pepper, paprika, and Italian seasoning. Mix well. Dredge each chicken thigh in the seasoned flour mixture, coating both sides and shaking off any excess. Set the coated chicken aside on a clean plate. Preheat your oven to 375°F (190°C).

Step 2: Sear the Chicken to Golden Perfection

Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the olive oil and butter, swirling to coat the bottom of the pan. Once the butter melts and begins to sizzle, carefully place the chicken thighs skin-side down in the pan. Don’t move them! Let them sear undisturbed for 5-7 minutes until the skin is deeply golden brown and crispy. Use tongs to flip each thigh and sear the other side for another 4-5 minutes until golden. The chicken won’t be fully cooked yet—that’s fine. Transfer the seared chicken to a plate and set aside.

Step 3: Build the Aromatic Garlic Base

Pour off all but about 2 tablespoons of the fat from the skillet (leave those flavorful browned bits on the bottom). Reduce heat to medium. Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly, until fragrant and just beginning to turn golden. Be careful not to burn it—burnt garlic tastes bitter.

Step 4: Deglaze and Create the Sauce

Pour in the chicken broth and use a wooden spoon or whisk to scrape up all those delicious browned bits stuck to the bottom of the pan (this is called deglazing and adds incredible flavor to your sauce). Let the broth simmer for 2-3 minutes to reduce slightly. Pour in the heavy cream and stir to combine. Add the Italian seasoning and red pepper flakes if using. Bring the mixture to a gentle simmer.

Step 5: Add Cheese and Season

Reduce the heat to medium-low and gradually stir in the freshly grated Parmesan cheese, whisking until it melts completely into the sauce and creates a smooth, creamy consistency. Taste the sauce and adjust seasoning with salt and black pepper as needed. Remember that it will concentrate slightly as it cooks, so don’t oversalt at this stage.

Step 6: Return Chicken and Finish in Oven

Nestle the seared chicken thighs back into the skillet, skin-side up, spooning some of the creamy sauce over the meat (but try to keep the crispy skin mostly above the sauce). Transfer the entire skillet to your preheated 375°F oven. Bake for 15-18 minutes, or until a meat thermometer inserted into the thickest part of a thigh reads 165°F. The sauce should be bubbling gently around the chicken.

Step 7: Rest and Serve

Remove the skillet from the oven (careful—the handle is HOT!). Let the chicken rest for 5 minutes to allow the juices to redistribute. The sauce will thicken slightly as it sits. Garnish generously with fresh chopped parsley. Serve the chicken with plenty of that gorgeous creamy garlic sauce spooned over the top.