Season the chicken thighs generously with salt and pepper on both sides. Set aside as you heat the skillet.

In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for 6-8 minutes until golden brown. Flip and cook for another 5-7 minutes until cooked through, then remove and set aside.

Add the chopped onion to the skillet and sauté for 4-5 minutes until translucent.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Add Worcestershire sauce, thyme, and paprika, stirring together.

Return the chicken to the skillet, skin side up, and simmer for about 10 minutes.

In a separate bowl, whisk together the heavy cream and flour until smooth. Gradually stir into the skillet and cook until the gravy thickens, about 5 minutes.

Remove from heat and sprinkle parsley on top before serving.