Preheat the oven to 375 degrees F (190 degrees C).
In an oven-safe skillet, heat
Extra-Virgin Olive Oil (2 Tbsp)
over medium-high heat.
Bone-in, Skin-on Chicken Thighs (2)
dry with a paper towel and season both sides with
Salt (to taste)
Freshly Ground Black Pepper (to taste)
Italian Seasoning (1 tsp)
Cayenne Pepper (1 tsp)
. Cook for 3-4 minutes per side, until the skin becomes crispy and browned.
Remove the chicken from the skillet and set aside on a plate.
Add the remaining
Extra-Virgin Olive Oil (1 Tbsp)
Garlic (2 cloves)
to the same skillet and sauté for 1 minute.
Stir in the
Whipping Cream (1/2 cup)
Chicken Broth (1/4 cup)
Grated Parmesan Cheese (1/2 cup)
, juice from the
Dried Parsley (1 tsp)
. Let the sauce come to a boil while stirring, then quickly reduce the heat to low. Simmer for 3 minutes.
Nestle the chicken back into the sauce. Place the skillet in the oven for 30 minutes, or until the center of the chicken reaches 165 degrees F (74 degrees C) and its juices run clear.