Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken thighs skin-side down in the skillet. Cook without moving for 7-8 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 7 minutes until browned on the other side.
Add the minced garlic, chopped rosemary, and thyme to the skillet. Stir gently around the chicken for 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and Dijon mustard. Stir to combine and bring the liquid to a simmer.
Reduce heat to medium-low, cover the skillet, and cook for 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken thighs to a plate and tent loosely with foil to keep warm.
Increase the heat to medium-high and simmer the sauce for 3-4 minutes until slightly thickened.
Stir in the chopped parsley, then spoon the sauce over the chicken thighs before serving.