Pat dry and season well. Use paper towels to dry the chicken thighs thoroughly. Season both sides with salt, pepper, smoked paprika, onion powder, and dried thyme. Dry skin + solid seasoning equals crisp, flavorful results.

Preheat your pan. Set a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add olive oil and let it get hot but not smoking.

Sear skin-side down first. Place thighs skin-side down and don’t move them for 6–8 minutes. You’re looking for deep golden-brown, crisp skin. If they stick, give them another minute.

Flip and add butter. Turn thighs over and lower heat to medium. Add butter to the pan. As it melts, tilt the pan and spoon the butter over the chicken for 1–2 minutes to baste.

Add garlic and bloom it. Push chicken to the sides and add minced garlic to the butter. Stir for 30 seconds until fragrant, not browned. This flavors the sauce without burning the garlic.

Deglaze with broth. Pour in chicken broth and scrape up the browned bits. Add a squeeze of lemon juice (about 1–2 tablespoons) and a pinch of red pepper flakes if using.

Finish on the stovetop or in the oven. Simmer uncovered for 6–10 minutes, spooning sauce over the thighs, until the sauce slightly reduces and the chicken hits an internal temp of 165°F/74°C. If you prefer the oven, transfer the skillet to 400°F (205°C) for 8–12 minutes after searing.

Rest and garnish. Turn off the heat and let the chicken rest for 5 minutes. Stir chopped parsley and a little lemon zest into the sauce. Taste and adjust salt and pepper.

Serve with the pan sauce. Spoon that garlicky butter over each thigh. Pair with sautéed greens, roasted broccoli, mashed cauliflower, or a simple salad.