Step 1

Debone chicken thighs and trim excess skin

Step 2

Place boneless chicken thighs into refrigerator for at least 30 minutes to 24 hours.

Step 3

Shred the parmesan cheese, if needed.

Step 4

Combine flour, italian seasoning, onion powder, mustard powder, salt and pepper, and dried thyme. Whisk to combine.

Step 5

Peel garlic cloves. Use the flat side of a large knife and place over garlic clove. Hit the knife breaking the garlic clove. Don't SMASH it, just crack it. Remove outside hull.

Step 6

Remove the chicken from the refrigerator and season both sides with salt and pepper to taste.

Step 7

Place chicken skin side down in cool skillet and increase heat to medium.

Step 8

Cook skin side down for approximately 12 minutes or until skin is crispy and golden brown.

Step 9

Preheat oven to 200 degrees Fahrenheit

Step 10

Turn chicken and continue to cook for 5 to 7 minutes until chicken reads 165 degrees Fahrenheit.

Step 11

Remove chicken from pan and place into oven safe receptacle and place into oven.

Step 12

Drain the excess rendered chicken fat retaining all bits and pieces.

Step 13

Reduce heat to low and add the butter. If the pan is too hot, remove from heat for a minute or two.

Step 14

When the butter has melted add the garlic to the pan. Sauté the garlic until it’s nice and golden, about 5 to 7 minutes. Mind the heat, we don’t want to burn the garlic.

Step 15

To the pan add the flour, salt and pepper, italian seasoning, onion powder, mustard powder, and dried thyme.

Step 16

Whisk for a few minutes until you have a nice gold look to the beginnings of the sauce and the flour has cooked sufficiently.

Step 17

Add the chicken stock, just a bit at a time, whisking vigorously.

Step 18

Continue this process so you get a nice smooth sauce with no lumps. A little stock … whisk. Repeat until all the stock as been added.

Step 19

Add the heavy cream and stir. Increase the heat and bring to a boil, then reduce the heat to low.

Step 20

Add the parmesan cheese and stir until combined well. Continue to cook for about 7 to 10 minutes until thickened.

Step 21

Give it taste at this point and add additional salt and pepper to taste.

Step 22

Remove the crispy chicken thighs from the oven.

Step 23

Plate the chicken and drizzle the garlic cream sauce over it. Optionally, top with a little chopped parsley for garnish.

Step 24

Serve with your favorite sides.