1. **Prepare the Chicken Thighs:**

– Season both sides of the chicken thighs with salt and pepper.

– Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 3-4 minutes until crispy.

– Flip the chicken and cook for an additional 3-4 minutes. Remove from the skillet and set aside.

2. **Prepare the Creamed Corn:**

– In the same skillet, melt butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes.

– Add the garlic and cook for another 1 minute until fragrant.

– Stir in the flour and cook for 1-2 minutes to form a roux.

– Slowly whisk in the milk and bring to a simmer. Add the chicken bouillon cube and stir until dissolved.

– Stir in the drained corn and simmer for 5-7 minutes, until thickened.

– Add the heavy cream and Parmesan cheese, and stir until smooth. Season with salt and pepper to taste.

3. **Combine and Cook:**

– Return the chicken thighs to the skillet, nestling them into the creamed corn. Cover and simmer for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).

– Garnish with fresh parsley before serving.