Season the chicken thighs with salt and pepper.

Heat the olive oil in a large skillet over medium heat.

Add the chicken thighs and cook for 5-6 minutes on each side until browned.

Remove the chicken from the skillet and set aside.

Add the onion and garlic to the skillet and cook for 2-3 minutes until softened.

Stir in the paprika and cook for 1 minute.

Add the chicken broth to the skillet and bring to a simmer.

Return the chicken to the skillet and spoon some of the sauce over the top.

Cover the skillet and simmer for 20-25 minutes until the chicken is cooked through.

Remove the chicken from the skillet and set aside.

Whisk the sour cream into the sauce until fully incorporated.

Season the sauce with salt and pepper to taste.

Return the chicken to the skillet and spoon the sauce over the top.

Serve the chicken paprikash over cooked egg noodles or rice.