Sear the Chicken Thighs

1. Season the Chicken: Start by seasoning your chicken thighs with salt and pepper on both sides.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down. Cook for about 6-7 minutes, until the skin is golden and crispy.
3. Flip the Chicken: Flip the chicken thighs over and cook for another 6-7 minutes until the internal temperature reaches 165°F. Once cooked, remove the chicken from the skillet and set aside.

Make the Creamy Sauce

1. Sauté Garlic: In the same skillet, add the butter. Once melted, sauté the minced garlic for about 1 minute until fragrant.
2. Add Chicken Broth: Pour in the chicken broth, scraping the bottom of the skillet to release any flavorful brown bits left from the chicken. Let it simmer for about 2-3 minutes.
3. Stir in Cream: Add the heavy cream to the skillet, stirring to combine with the chicken broth. Bring to a gentle simmer.
4. Add Parmesan and Herbs: Stir in the Parmesan cheese, thyme, rosemary, and lemon juice. Continue to cook for another 2-3 minutes, allowing the sauce to thicken and become creamy.
5. Season: Taste the sauce and adjust the seasoning with salt and pepper as needed.

Return the Chicken to the Skillet

1. Add Chicken Thighs Back: Place the chicken thighs back into the skillet, skin-side up, and spoon some of the creamy sauce over the top.
2. Simmer Together: Let the chicken simmer in the sauce for 5-7 minutes, allowing the flavors to meld together.

Garnish and Serve

1. Garnish: Before serving, sprinkle fresh parsley over the chicken for a burst of color and freshness.
2. Serve: Serve your creamy chicken thighs with your choice of side dishes. They go wonderfully with mashed potatoes, rice, or steamed vegetables.