Pat chicken thighs completely dry with paper towels. In a small bowl, combine 1½ teaspoons smoked paprika, garlic powder, onion powder, salt, and pepper. Rub seasoning all over the chicken on both sides.
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, place chicken thighs skin-side down. Sear undisturbed for 5-6 minutes until deeply golden and crispy. Flip and sear the other side for 3-4 minutes. Remove to a plate and set aside.
Reduce heat to medium. Add minced garlic to the pan and cook for 1 minute, stirring constantly so it doesn't burn.
Pour in chicken broth and whisk to scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Stir in heavy cream, Dijon mustard, and the remaining ½ teaspoon of smoked paprika. Simmer for 2-3 minutes until the sauce begins to thicken slightly. Taste and adjust seasoning.
Nestle the chicken thighs back into the skillet, skin-side up. Cover and cook on medium-low heat for 15-18 minutes until the internal temperature of the chicken reaches 165°F.
Spoon the pan sauce generously over the chicken, garnish with fresh parsley, and serve immediately over mashed potatoes, rice, or egg noodles.
