Pat chicken thighs dry with paper towels. Season both sides with spice mix of garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 10 minutes.
Reduce heat, flip chicken, and cook for another 10-15 minutes or until internal temperature reaches 165ºF. Transfer chicken to a plate.
To the same skillet, add butter and onion. Cook for 3-4 minutes until onion is tender.
Add garlic and cook for a few seconds. Stir in heavy cream, chicken broth, and lemon juice and bring to a gentle simmer.
Return chicken thighs to the skillet and simmer for a few minutes.
Garnish with fresh parsley and serve with your choice of sides.
