Prep the chicken: Pat the chicken dry with paper towels. This helps it brown. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.

Preheat and heat the pan: Heat the oven to 400°F (200°C). On the stove, warm a large oven-safe skillet over medium-high heat with olive oil until shimmering.

Sear for color: Add the chicken and sear 2–3 minutes per side until golden. You’re not cooking it through yet—just building flavor and crust. Transfer the chicken to a plate.

Build the garlic butter: Lower heat to medium. Add the butter to the skillet. When melted and foamy, stir in minced garlic. Cook 30–45 seconds until fragrant, not browned.

Deglaze: Pour in chicken stock (and white wine if using). Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to slightly reduce.

Add brightness: Stir in lemon zest, a squeeze of lemon juice, and a pinch of red pepper flakes if you like heat. Taste and adjust salt and pepper.

Return the chicken: Nestle the chicken back into the skillet, spooning sauce over the top. Sprinkle with chopped thyme.

Roast to finish: Transfer the skillet to the oven. Roast 8–12 minutes, depending on thickness, until the internal temperature hits 165°F (74°C).

Rest and baste: Remove from the oven and let the chicken rest 5 minutes. Spoon the buttery sauce over the chicken again for extra gloss and flavor.

Garnish and serve: Finish with fresh parsley. Serve with mashed potatoes, rice, crusty bread, or roasted vegetables. Don’t waste the sauce—pour it over everything.