Step 1: Prepare the Chicken

1. Pat the chicken pieces dry with paper towels to remove excess moisture.
2. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of olive oil or butter in a large skillet or Dutch oven over medium-high heat.
2. Place the chicken pieces skin-side down in the skillet. Cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Aromatics

1. Reduce the heat to medium and add 2 tablespoons of butter to the skillet.
2. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4: Make the Sauce

1. Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
2. Gradually whisk in the chicken broth, ensuring the mixture is smooth and free of lumps. Bring to a simmer and let it thicken slightly, about 2-3 minutes.
3. Stir in the heavy cream, dried thyme, parsley, smoked paprika, and Dijon mustard (if using). Season with salt and pepper to taste.

Step 5: Simmer the Chicken

1. Return the seared chicken to the skillet, nestling the pieces into the sauce. Spoon some of the sauce over the chicken to coat it.
2. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is fully cooked (internal temperature of 165°F). Stir the sauce occasionally to prevent sticking.

Step 6: Serve and Garnish

1. Once the chicken is tender and the sauce has thickened, remove the skillet from heat.
2. Garnish with freshly chopped parsley and serve hot with your choice of sides, such as buttered noodles, mashed potatoes, or steamed vegetables.