Creamy Garlic Parmesan Chicken

Chicken: 6 skin-on, bone-in chicken thighs.
The Searing Duo: 1 tbsp olive oil and 2 tbsp unsalted butter.
Aromatics: 4 cloves garlic (minced) and 1 small shallot (finely diced).
The Sauce: 1 cup heavy cream, ½ cup chicken broth, and ½ cup freshly grated Parmesan cheese.
Seasoning & Garnish: Salt, black pepper, 1 tsp Italian seasoning, and fresh chopped parsley.

Prep and Sear: Pat the chicken thighs dry with paper towels—moisture is the enemy of a crisp skin. Season generously with salt and pepper. In a large skillet over medium-high heat, add the oil. Place chicken skin-side down and sear for 5–7 minutes until deep golden and crispy. Flip and cook for another 5 minutes, then remove to a plate.
Sauté Aromatics: Lower the heat to medium and melt the butter in the same skillet. Add the shallots and cook for 2 minutes, followed by the garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Build the Sauce: Pour in the chicken broth, scraping the bottom of the pan to release those flavorful browned bits (fond). Stir in the heavy cream and Italian seasoning. Simmer for 3 minutes until slightly thickened.
The Finish: Stir in the Parmesan cheese until melted and smooth. Nestled the chicken back into the pan (keep the skin above the liquid to stay crispy). Simmer for another 5 minutes until the chicken is cooked through.
Serve: Garnish with fresh parsley and extra Parmesan. Pair this with mashed potatoes, pasta, or crusty bread to soak up every drop of that sauce!