Prep and Season: Pat the chicken thighs completely dry with paper towels to ensure crispy skin. In a small bowl, mix the garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Season both sides of the chicken generously. Let sit for 5-10 minutes.

Sear the Chicken: Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Place chicken skin-side down and cook undisturbed for 7-8 minutes (up to 10 if needed) until the skin is deep golden brown and crispy.

Finish Cooking: Flip the chicken and reduce heat to medium. Cook for another 10-15 minutes until the internal temperature reaches 165°F. Transfer chicken to a plate and set aside.

Sauté Aromatics: In the same skillet (don't wipe it out!), melt the butter over medium heat. Add the minced onion and cook for 3-4 minutes until tender, scraping up the browned bits (fond) from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant.

Make the Sauce: Pour in the heavy cream, chicken broth, and lemon juice. Bring to a simmer and let cook for 2-3 minutes until slightly thickened. Taste and adjust salt and pepper if needed.

Combine and Serve: Return the chicken thighs to the skillet, nestling them into the sauce. Simmer for 2-3 minutes to warm through. Garnish with fresh parsley and serve hot.