Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, and Italian seasoning. Sear for 5-7 minutes on each side until golden brown.

Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic to sauté for 1-2 minutes until fragrant.

Pour in the heavy cream while scraping the bottom of the pan to dissolve the browned bits. Stir in Parmesan cheese until melted and combined, then add the broccoli florets.

Nestle the chicken thighs back into the skillet, cover, and simmer for an additional 5 minutes to allow the flavors to meld.

Transfer everything to an oven-safe dish and bake uncovered for 15-20 minutes until the chicken is cooked through and the sauce is bubbly.

Garnish with extra Parmesan if desired, let it cool slightly, and serve warm.