Season the chicken thighs generously with salt and black pepper, then dredge them in the all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and cook until they are golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
Return the chicken thighs to the skillet, nestling them into the vegetable mixture.
Reduce the heat to low, cover the skillet, and let the chicken simmer in the broth mixture for about 20 minutes, until the chicken is cooked through and tender.
Remove the chicken thighs from the skillet and transfer them to a serving plate. Keep warm.
Stir the heavy cream, dried thyme, and paprika into the skillet. Simmer the sauce for a few minutes until it thickens slightly.
Pour the creamy sauce over the chicken thighs.
Garnish with chopped fresh parsley, if desired, and serve the Southern Smothered Chicken hot with your favorite side dishes, such as mashed potatoes or rice.
Enjoy the comforting flavors of this classic Southern dish!
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