Steps
1. Pat the chicken thighs dry and season with salt, pepper, and paprika on both sides.
2. In a skillet over medium heat, melt the butter.
3. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown.
4. Flip the chicken and add minced garlic, cooking for another 3 minutes.
5. Pour in the heavy cream, stirring to combine, then reduce heat and simmer for 10-15 minutes until chicken is cooked through and sauce thickens.
6. Garnish with fresh parsley and serve hot.