Prepare the Chicken: Pat the chicken thighs completely dry with a paper towel. This is crucial for getting a crispy, golden-brown skin. Season both sides generously with salt, freshly ground black pepper, and paprika.

Sear the Chicken: Heat the olive oil and butter in a large, heavy-bottomed frying pan over a medium-high heat. What works best for me is to let the pan get properly hot before adding the chicken. Place the chicken thighs in the hot pan, making sure not to overcrowd it (work in batches if necessary). Cook for 5-7 minutes per side, until deeply golden brown and cooked through. The internal temperature should reach 74°C. Once cooked, remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the finely diced shallot to the pan and cook for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Deglaze the Pan: Pour in the white wine (or extra chicken stock) to deglaze the pan. Use a wooden spoon to scrape all the flavourful browned bits (known as fond) from the bottom. Let the wine simmer and reduce by about half, which should take 2-3 minutes.

Build the Creamy Sauce: Pour in the 250ml of chicken stock and bring it to a gentle simmer. Reduce the heat to low, then slowly whisk in the double cream until the sauce is smooth.

Add Flavourings: Stir in the freshly grated Parmesan cheese until it has completely melted into the sauce. Add the chopped fresh thyme and parsley, and season the sauce with a little more salt and pepper to taste. Let it simmer gently for 3-4 minutes to thicken slightly.

Return Chicken to the Pan: Place the seared chicken thighs back into the pan, along with any juices that have collected on the plate. Spoon some of the sauce over the chicken. Let everything bubble away gently for another 2-3 minutes, allowing the chicken to warm through and soak up the flavours of the sauce.

Finish with Lemon: Remove the pan from the heat. Stir in the zest and juice of one lemon. I always do this off the heat to keep the lemon flavour bright and fresh and to prevent any chance of the cream curdling.

Serve: Garnish with extra fresh parsley and serve immediately. This creamy lemon herb chicken is absolutely divine spooned over pasta or potatoes.