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Pat 4-5 bone-in skin on chicken thighs with paper towels and season both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper (note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.)
Heat 2 Tablespoons olive oil over medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy.
Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside.
In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 5-8 cloves garlic, sliced in half and sauté for 1-2 minutes until fragrant.
Sprinkle in 2 Tablespoons all-purpose flour and give a quick whisk. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan.
Whisk in ½ cup heavy cream, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground pepper and ½ teaspoon crushed red pepper flakes (if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken.
Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F).
Serve topped with chopped fresh parsley and lemon wedges (optional.)