📋 Instructions

1. 1Dry and Season — Pat the chicken thighs very dry with paper towels, then season both sides with the salt and pepper. Dry chicken is the difference between a golden crust and a pale, steamy one.
2. 2Dust With Flour — Sprinkle the flour over both sides of the chicken and press it in lightly, shaking off the excess. A thin, even coat will thicken the sauce as it cooks.
3. 3Sear the Chicken — Heat the butter and olive oil in a large skillet over medium-high heat, about 375F (190C), until the butter foams and smells nutty. Add the chicken and cook 5 to 6 minutes per side until deeply golden brown and the internal temperature reads 165F (74C); set aside on a plate.
4. 4Soften the Garlic — Lower the heat to medium, about 325F (165C), and add the sliced garlic to the pan drippings. Stir constantly for 45 to 60 seconds, until fragrant and pale gold at the edges, being careful not to let it brown.
5. 5Build the Sauce — Pour in the chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon. Simmer 3 to 4 minutes until the liquid reduces by about half and the pan smells mellow rather than sharp.
6. 6Add the Cream — Lower the heat to medium-low, about 300F (150C), and whisk in the cream and Parmesan. Simmer gently 5 to 6 minutes, whisking now and then, until the sauce coats the back of a spoon and small bubbles gather at the edges.
7. 7Return the Chicken — Nestle the chicken back into the sauce along with any juices on the plate. Simmer 4 to 5 minutes until the chicken is warmed through and the sauce clings to it.
8. 8Finish and Serve — Stir in the lemon juice, taste, and add salt if needed. Scatter with parsley and serve hot, spooning extra sauce over each piece.