Begin by patting the boneless chicken thighs dry with paper towels. Mix together garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Generously season both sides of the chicken thighs.

Heat a cast-iron skillet over medium-high heat and add olive oil. Place the seasoned chicken thighs skin-side down in the skillet and sear for 10-15 minutes until golden brown. Flip and cook for another 8-10 minutes until the internal temperature reaches 165°F.

Transfer cooked chicken to a plate and cover to keep warm. In the same skillet, melt the butter over medium heat. Add minced onion and sauté for 3-4 minutes until golden. Stir in minced garlic and cook for 30 seconds.

Pour in heavy cream and chicken broth, stirring to combine. Bring mixture to a gentle simmer, allowing sauce to thicken for 2-3 minutes. Stir in fresh lemon juice and return chicken thighs to skillet, soaking them in the sauce for 2 more minutes.

Remove skillet from heat. Garnish chicken thighs with freshly chopped parsley and serve immediately with sides like mashed potatoes or a salad.