• 6-8 boneless chicken thighs (I used 4 chicken breasts)
  
• sea salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red chili flakes optional or to taste
• 2 Tablespoons olive oil
• 3 Tablespoons butter
• 1/2 small onion, chopped
• 4 garlic cloves sliced or minced
• Juice of 1 lemon
• 2 teaspoons Italian seasoning
• zest of half a lemon
• 1/2 cup chicken broth

DIRECTIONS:

• Season chicken with salt, pepper, garlic powder, paprika & red pepper flakes.
  *Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
• Return pan back to heat and melt butter. Stir in onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest and chicken broth. Add the chicken back into the pan until heated through.
  Spoon sauce over chicken and garnish with lemon slices, if desired.