Start by patting the boneless, skinless chicken breasts or thighs dry with a paper towel. Season both sides generously with garlic powder, onion powder, paprika, salt, and pepper.

In a cast iron skillet, heat olive oil and unsalted butter over medium-high heat until shimmering.

Carefully add the seasoned chicken to the hot skillet and sear each side for about 5-6 minutes, or until cooked through.

Reduce the skillet heat and add remaining butter, then pour in the chicken broth, scraping up bits from the skillet. Let simmer to thicken.

If desired, stir in a splash of fresh lemon juice to enhance flavor.

Return the seared chicken to the skillet and spoon sauce over it. Cook for an additional 2 minutes.

Sprinkle with freshly chopped parsley and serve hot, alongside rice, mashed potatoes, or roasted vegetables.