Pat chicken thighs dry with paper towels, then season with salt, pepper, and garlic powder. Let the seasoning penetrate for a few minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 6-8 minutes until golden brown.

Flip the chicken and cook for another 5-6 minutes until fully cooked; ensure the juices run clear.

Remove chicken from skillet, lower heat, and add 2 tablespoons of butter. Once melted, add minced garlic and sauté for about 30 seconds.

Pour in 1 cup of chicken broth to deglaze the pan, scraping up browned bits. Simmer for 3-4 minutes.

Stir in 1 cup of heavy cream and simmer for 2-3 minutes until slightly thickened. Gradually add 1 cup of Parmesan cheese, stirring until melted.

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

Serve hot with your choice of sides like mashed potatoes or bread.