Sprinkle a pinch of salt and pepper on both sides of the chicken.

Combine the chicken broth, lemon juice, garlic, and red pepper flakes in a small bowl.

Preheat the oven to 375ºF.

Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and cook for 2-3 minutes per side. Place chicken on a plate, set aside.

Reduce the heat to medium; add the onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Turn heat back up to medium high cook the sauce for 10-15 minutes.

When the sauce has thickened, remove from the flame, add the butter and whisk until completely melted. With the skillet off the flame, add the Greek yogurt, whisk to combine.

Place the skillet back over the flame for just 30 seconds, but do not allow the sauce to boil.

Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken.

Place the skillet in the oven for 8-10 minutes. Top with chopped parsley.