Preheat your oven to 400°F (200°C). Position a rack in the middle.

Pat the chicken thighs very dry with paper towels. Season both sides with salt and pepper.

Heat an oven-safe skillet over medium-high heat. Add 2 tablespoons butter and 2 tablespoons olive oil.

Place the thighs skin-side down in the sizzling fat.

Sear for 6 to 8 minutes until the skin is deeply golden.

Flip and cook 1 to 2 minutes on the meat side to add color. Remove the thighs to a plate.

Reduce the pan heat to medium. Add the remaining 2 tablespoons butter and let it melt.

Stir in the minced garlic, paprika, and Italian seasoning; sauté for about 30 seconds until fragrant.

Stir in the Parmesan until slightly melted. Return chicken to the pan, skin-side up, and spoon sauce over each piece.

Transfer the skillet to the oven and bake for 15 to 20 minutes until the internal temp reaches 165°F (74°C).

If desired, broil on high for 1 to 2 minutes for extra browning.

Let the chicken rest for 5 minutes before serving.

Sprinkle with chopped parsley before serving.