# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 6 cloves garlic, minced
07 - 1 cup chicken stock (gluten-free if needed)
08 - 1 cup heavy cream
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - 3/4 cup freshly grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley (plus more for garnish)
# How to Make It:
01 - Pat chicken thighs dry with paper towels. Generously season both sides of the thighs with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and sear for 5 to 7 minutes until golden brown. Flip and brown the other side for 3 to 4 minutes. Transfer chicken to a plate and set aside.
03 - Discard excess fat from the pan, reserving approximately 1 tablespoon. Lower the heat to medium. Add butter, allowing it to melt, then sauté minced garlic for 1 minute until aromatic.
04 - Pour in chicken stock, scraping any browned bits from the skillet. Allow the liquid to simmer for 2 minutes to infuse flavors.
05 - Add heavy cream, dried Italian herbs, and optional crushed red pepper flakes. Stir in Parmesan cheese until fully incorporated and sauce has thickened slightly.
06 - Arrange chicken thighs back in the skillet, skin side up. Generously spoon sauce over each piece.
07 - Cover skillet and allow chicken to simmer on low heat for 15 to 20 minutes until cooked through, reaching an internal temperature of 165°F.
08 - Uncover and continue to simmer for 2 to 3 additional minutes if a thicker consistency is desired.
09 - Garnish with fresh parsley and serve hot.
