Let’s get cooking! Follow these steps for a perfect skillet:

1. Season the chicken thighs with salt and pepper on both sides.
2. In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter. Once the butter has melted and starts to sizzle, add the chicken thighs in a single layer. Cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Reduce the heat to medium and add the remaining butter to the skillet. Stir in the minced garlic and cook for about 1 minute, until fragrant.
4. Add the thyme and parsley, stirring to combine. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes to reduce slightly.
5. Stir in the heavy cream and lemon juice, allowing the sauce to thicken for another 2-3 minutes.
6. Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for an additional 2 minutes to heat through.
7. Garnish with extra parsley if desired, then serve hot.

Cooking this dish always reminds me of the patience and care my abuela put into her meals, teaching me that sometimes the simplest ingredients create the most memorable flavors.