Step 1: Pat the chicken thighs dry with paper towels. Season generously on both sides with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the paprika.
Step 2: Heat the olive oil in a large, oven-safe skillet or pan over medium-high heat. Once hot, add the chicken thighs, skin-side down. Sear for 6-8 minutes, or until the skin is deeply golden brown and crispy.
Step 3: Flip the chicken and sear on the other side for another 3-5 minutes. The chicken will not be fully cooked through at this point. Remove the chicken from the skillet and set aside on a plate.
Step 4: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
Step 5: Pour in the chicken broth or white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.
Step 6: Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 7: Gradually whisk in the freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.
Step 8: Return the seared chicken thighs to the skillet, nestling them into the creamy garlic Parmesan sauce. Spoon some of the sauce over the chicken.
Step 9: If using an oven-safe pan, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If not oven-safe, cover the pan and simmer on low heat on the stovetop for 10-15 minutes, or until cooked through.
Step 10: Garnish with fresh parsley or chives, if desired. Serve your Creamy Garlic Parmesan Chicken Thighs immediately with your favorite side dishes and enjoy!