Pat the chicken thighs dry with paper towels.
In a small bowl, mix salt, black pepper, and paprika.
Season both sides of each chicken thigh evenly with the spice mixture.
Place the flour in a shallow dish and dredge each chicken thigh in the flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy.
Flip the chicken and cook for another 6-7 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside.
Reduce heat to medium and add the butter to the same skillet.
Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits.
Return the chicken thighs to the skillet and spoon the garlic butter sauce over them.
Cook for an additional 2 minutes to let the flavors meld.
Sprinkle chopped fresh parsley over the chicken before serving.