Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Pat chicken pieces dry with paper towels, then season both sides with salt, black pepper, paprika, and cayenne pepper. Sear chicken for 4-5 minutes per side until golden brown, working in batches if needed to avoid overcrowding the skillet.

Remove chicken temporarily to a plate, keeping it warm. Reduce heat to medium and add 2 tablespoons butter to the skillet, letting it foam gently. Immediately add minced garlic and sauté for 1 minute until fragrant but not browned—burnt garlic ruins the entire dish.

Pour chicken broth into the skillet, scraping up browned bits from the bottom with a wooden spoon. This deglazing step captures all the flavor your butter chicken skillet has developed during searing. Return chicken to the skillet along with dried thyme and garlic powder.

Simmer covered for 8-10 minutes until chicken reaches an internal temperature of 165°F. The broth will reduce slightly while the butter and garlic infuse into every piece. Remove the lid during the final 2 minutes to concentrate flavors.

Stir in heavy cream and lemon juice, then reduce heat to low. Add the remaining 2 tablespoons butter piece by piece, stirring gently until it melts completely into the garlic butter skillet chicken sauce. Taste and adjust seasonings as needed.

Simmer uncovered for 2-3 minutes while the sauce silks and coats the chicken beautifully. The cream and butter emulsion creates that restaurant-quality finish. Finish with fresh parsley and serve immediately over rice or with crusty bread.