Preheat your oven to 400°F (200°C). In a mixing bowl, combine ranch dressing mix, garlic powder, onion powder, smoked paprika, black pepper, and salt.

Pat chicken thighs dry, drizzle with olive oil, and rub seasoning mix thoroughly on both sides.

Heat a large skillet over medium-high heat and sear chicken thighs skin-side down for about 4-5 minutes until golden brown, then flip and sear for another minute before removing.

Add chicken stock to the skillet, scraping up browned bits, then stir in heavy cream, parsley, and lemon juice, letting the sauce simmer for 3-5 minutes until thickened.

Nestle seared chicken thighs back into the skillet, spooning sauce over them, cover, and cook on medium for 10-15 minutes until chicken reaches 165°F (74°C).

Let the dish rest for a few minutes before serving, garnishing with parsley and serving lemon slices on the side.