Season the chicken pieces with salt and black pepper.

Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown. Drain excess oil if needed and set aside.

In the same skillet, melt the butter and sauté the garlic for 1 minute.

Add chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2-3 minutes.

Stir in thyme and pour the sauce over the chicken. Cook for another 2-3 minutes.

Garnish with fresh parsley and serve warm.