Preheat oven to 350°In an oven proof skillet, preferable stainless steel though cast iron will also work, heat butter over medium-high heat until it begins to foam. Place chicken thighs in the pan skin side down.
When the skin on the thighs has browned and started to crisp, about 5 minutes, though it will vary depending on heat and type of pan used, flip them over, then put the skillet into the oven. Bake until thighs reach an internal temperature of 175°, about 30-45 minutes.
Put thighs on a plate and cover loosely with foil. Place skillet back on the stove top over medium heat. Slowly add flour, whisking constantly, until smooth, then continuing to whisk, slowly add in broth. Bring to a boil and reduce, stirring regularly to prevent scorching, until the sauce has thickened to the consistency of gravy. Reduce heat to low, add cream and paprika, and cook just until hot.
Add salt and pepper to taste. When serving chicken thighs, pour sauce over each individually. You'll probably have a little extra sauce, which is fine, because it's also great on greens, rice, or whatever else your serving alongside the chicken.