Step 1

Use a paper towel to pat the chicken thighs dry.

Step 2

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.

Step 3

Heat a large cast iron to medium heat and add the olive oil.

Step 4

Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.

Step 5

Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.

Step 6

Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.