Prep the chicken: Pat the thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika. Dry skin is key to getting it crisp.

Heat the pan: Set a large, oven-safe skillet over medium-high heat. Add olive oil and let it shimmer. You want the pan hot before the chicken touches it.

Sear the chicken: Place thighs skin-side down. Don’t crowd; work in batches if needed. Cook without moving for 7–9 minutes until the skin is deep golden and crisp. Flip and cook 3–4 minutes on the second side.

Start the garlic butter base: Reduce heat to medium. Push chicken to the edges or remove to a plate. Add butter to the center of the pan. When melted, add minced garlic and a pinch of red pepper flakes. Stir for 30–45 seconds until fragrant—don’t brown the garlic.

Deglaze: Pour in chicken broth (or a splash of wine). Scrape up the browned bits with a wooden spoon. This is your flavor foundation.

Add the broccoli: Toss broccoli florets in the pan with a pinch of salt and pepper. Coat them in the garlicky butter and broth. If the pan looks dry, add another tablespoon of butter or a splash of broth.

Return the chicken: Nestle thighs on top of the broccoli, skin-side up. Spoon a little pan sauce over the meat, keeping the skin mostly dry so it stays crisp.

Finish cooking: Lower heat to medium-low and cover loosely with a lid or foil for 6–10 minutes, until chicken reaches 165°F/74°C in the thickest part and broccoli is tender-crisp. Uncover and let the skin re-crisp for a minute if needed.

Brighten: Turn off the heat. Zest half the lemon over the pan and squeeze in 1–2 teaspoons of juice. Taste and adjust salt and pepper. Stir in chopped parsley.

Serve: Spoon the garlicky pan sauce over the chicken and broccoli. Add extra lemon at the table if you like.