Season the chicken thighs generously with salt, pepper, and thyme. In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Once sizzling, add the chicken thighs skin-side down. Sear for about 6–7 minutes, or until golden brown and crispy. Flip and cook for another 5–6 minutes until the internal temperature reaches 165°F. Remove from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium and add another tablespoon of butter. Sauté 4 minced garlic cloves until fragrant, about 1 minute. Pour in 1 cup of low-sodium chicken broth and 1 cup of heavy cream, stirring to combine. Allow the mixture to simmer gently for about 5–7 minutes, or until it thickens slightly.

Return the seared chicken thighs to the skillet, turning to coat them well with the creamy sauce. Let them heat through for an additional 4–5 minutes.

Before serving, stir in the juice of half a lemon and a handful of freshly chopped parsley. Taste the sauce and adjust the seasoning with more salt and pepper if desired. Allow the dish to sit for about 5 minutes before serving.