Pat the chicken thighs dry, then season both sides with salt, black pepper, and garlic powder. Let them sit for a few minutes.

Heat olive oil in the skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 6–8 minutes until golden brown.

Flip the chicken and cook for an additional 5–6 minutes until the internal temperature reaches 165°F (75°C). Transfer to a plate and cover with foil.

Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in chicken broth, scraping the bottom of the skillet. Simmer for 3–4 minutes until slightly thickened.

Stir in heavy cream and let it simmer for 2–3 minutes until thick and silky.

Lower heat and add Parmesan cheese, stirring until melted smoothly into the sauce.

Return the chicken to the skillet, spoon sauce over the top, and simmer for a minute before serving. Garnish with parsley.