Pat the chicken dry with paper towels and season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken in batches until golden brown and cooked through, about 3 to 4 minutes per side. Remove cooked chicken from the skillet.

Lower heat to medium. In the same skillet, melt the unsalted butter.

Stir in the minced garlic and cook for about 30 seconds until fragrant.

Add Dijon mustard, fresh lemon juice, lemon zest, red pepper flakes, smoked paprika, chopped parsley, and thyme to the melted butter. Stir well to combine.

Return the cooked chicken to the skillet. Toss until all pieces are fully coated in the sauce. Simmer for an additional 1 to 2 minutes.

Garnish with additional parsley if desired and serve hot with lemon wedges.