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Place a cast iron skillet over medium-high heat and let it warm up for about 5 minutes.
In a small bowl, mix salt, pepper, and paprika. Rub this seasoning blend evenly over both sides of the chicken thighs.
Add olive oil to the hot skillet, swirling to coat the bottom.
Place the chicken thighs skin-side down into the skillet. Cook undisturbed for 6–7 minutes until the skin is golden and crispy.
Flip the thighs, add butter and garlic to the pan. Spoon the melting garlic butter over the chicken. Cook another 6–8 minutes or until internal temp reaches 165°F.
Pour in chicken broth to deglaze the pan. Let simmer for 2–3 minutes until slightly reduced.
Sprinkle with fresh parsley and serve hot with your favorite sides.