Start by patting the chicken thighs dry with paper towels. Season both sides with a pinch of salt and set aside.
In a large skillet, heat the butter or olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently.
Increase the heat to medium-high and add the chicken thighs, skin side down. Cook for about 5-6 minutes until the skin is golden brown and crispy. Flip the chicken over and brown the other side for an additional 4-5 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the crushed garlic and sweet paprika. Stir for about 30 seconds until fragrant. Pour in the chicken stock and scrape the bottom of the skillet to release all those tasty browned bits. Allow it to simmer for a couple of minutes.
Lower the heat to medium and stir in the heavy cream and lemon juice. Bring the mixture to a gentle simmer, then add the thyme and season with lemon pepper (if using) and a pinch of salt.
Return the chicken thighs to the skillet, skin side up. Spoon some of the sauce over the top. Cover the skillet and let it simmer for about 15 minutes, or until the chicken is cooked through.
Once the chicken is cooked, garnish with fresh thyme and serve with lemon wedges on the side. Pair it with rice, pasta, or a fresh salad to complete your meal!
