Preheat oven to 400°F (200°C).

Pat chicken dry and season with salt, pepper, and paprika.

In a large oven-safe skillet, heat olive oil and sear chicken thighs skin-side down for 4–5 minutes until golden. Flip and cook another 2 minutes. Remove and set aside.

In the same skillet, melt butter and sauté garlic for 1 minute. Add broth, cream, Parmesan, and Italian seasoning. Simmer for 3–4 minutes.

Return chicken to the skillet, skin-side up. Spoon some sauce over each piece.

Transfer skillet to oven and bake for 25–30 minutes, until chicken is cooked through and sauce is bubbling.

Let rest 5 minutes. Garnish with parsley and serve with mashed potatoes or rice.