Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, combine the Italian seasoning, garlic powder, paprika, salt, and pepper. Sprinkle the mixture evenly over both sides of the chicken, pressing the spices into the meat with your palms.
  2. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 5–7 minutes per side without moving them, until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  3. Reduce heat to medium. Add the butter to the same pan. Once foaming, stir in the minced garlic and cook for 60 seconds until fragrant. Stir in the lemon juice and parsley, scraping up the browned bits from the bottom of the pan.
  4. Return the chicken to the pan, spooning the garlic butter over the meat for 1 minute. Top with grated Parmesan cheese if desired before serving.