Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Chicken: Gently blot the chicken thighs using a clean paper towel to remove excess moisture. Liberally season each side with a mix of salt, cracked black pepper, garlic powder, smoked paprika, and a sprinkle of dried thyme for an aromatic finish.

Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Melt 1 tablespoon of butter, then add the chicken thighs, skin-side down. Cook until the skin is golden and crispy, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove and set aside.

Make the Sauce: In the same pan, melt the leftover tablespoon of butter. Once melted, toss in the minced garlic and cook for about 1 minute, stirring until it releases its aroma. Gradually add the flour, stirring constantly to create a smooth paste, ensuring it forms a roux. Gradually pour in the chicken stock and whisk until smooth. • Slowly incorporate the rich cream, followed by the grated Parmesan and a spoonful of tangy Dijon mustard, stirring until the mixture is smooth and well-blended. Simmer for 3-4 minutes until slightly thickened.

Bake the Chicken : Place the chicken thighs back into the pan, ensuring the skin is facing upward. Spoon some of the sauce over the chicken and transfer the skillet to the preheated oven. Roast in the oven for 25 to 30 minutes, or until the chicken's internal temperature hits 165°F (74°C).

Garnish and Serve: Take the skillet out of the oven and garnish with a generous sprinkle of freshly chopped parsley. Serve hot, spooning the creamy garlic Parmesan sauce over the chicken. Pair with rice, mashed potatoes, or roasted vegetables.