Pat the chicken thighs dry with paper towels.
In a small bowl, whisk together garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper to make a spice mix.
Season both sides of the chicken thighs evenly with the spice mix.
Heat the olive oil in a large heavy-duty cast iron skillet over medium-high heat until shimmering.
Sear the chicken thighs in the hot skillet, cooking on the first side for about 10 minutes without moving them.
Reduce the heat to medium-low, flip the thighs, and cook undisturbed for another 10–15 minutes, until the internal temperature reaches 165°F (74°C) and they are almost cooked through.
Transfer the chicken thighs to a plate and set aside while you make the sauce.
To the same pan, add the butter and minced onion and cook for 3–4 minutes until the onion is tender and translucent.
Add the minced garlic and cook for 20–30 seconds until fragrant.
Stir in the heavy cream, chicken broth (or water), and lemon juice; bring the mixture to a gentle simmer.
Return the chicken thighs to the pan and simmer for a few minutes until the sauce slightly thickens and the chicken is heated through.
Garnish with freshly chopped parsley and serve.
