1. Pat the chicken thighs dry with paper towels. This step is crucial for getting a nice sear rather than steaming the meat. I learned this the hard way as a teenager, when soggy chicken meant soggy dinners.
2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme. Sprinkle this seasoning evenly over both sides of the chicken.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. You want the pan hot enough to hear that satisfying sizzle but not smoking. This sear locks in juices and flavor.
4. Place the chicken thighs in the pan, cooking without moving them for about 4-5 minutes. Flip when they release easily from the pan and have a golden crust. Cooking times can vary, so watch for that color cue.
5. After flipping, cook for another 3 minutes, then pour in the chicken broth. Lower the heat to medium-low, cover the pan with a lid, and let the chicken simmer gently for 8-10 minutes. This simmering step is the secret to tender, melt-in-your-mouth texture—steaming the chicken in broth keeps it moist.
6. Remove the lid and check the chicken’s internal temperature with a meat thermometer. It should read 165°F. If you don’t have a thermometer, cut into the thickest part to ensure juices run clear and the meat is opaque.
7. Turn off the heat, add the tablespoon of butter to the pan, and spoon the melted butter and pan juices over the chicken for extra richness. This step always reminds me of my mom’s finishing touches that made simple meals feel special.
8. Garnish with chopped fresh parsley and serve immediately.

One tip from my kitchen: don’t rush the simmering step. This gentle cooking phase is where the magic happens, turning what could be dry chicken into something truly tender and juicy.