Preheat a large skillet to medium heat with the olive oil.
Pat the chicken thighs dry with paper towel and sprinkle each side with the salt and pepper. Add the chicken to the skillet cooking 5-7 minutes each side until browned then remove the chicken from the skillet and set aside.
To the skillet, add the lemon juice, chicken broth and garlic and scraping the bottom of the skillet for any remaining chicken remnants. Simmer the sauce on medium heat for 2-4 minutes until slightly thick then add the chicken back to the pan with the red pepper flakes and parsley.
Serve immediately with 1-2 spoonfuls of the sauce.