Slice and gently pound the chicken thighs until they are an even thickness. Season both sides with the paprika seasoning blend.
Heat the olive oil in a pan over medium-high heat. Fry the chicken on both sides until lightly charred and cooked through, then remove from the pan and set aside.
In the same pan, fry the diced red onion until softened. Add the minced garlic, chopped sun-dried tomatoes, and smoked paprika, and cook for another minute.
Pour in the chicken stock and heavy cream. Stir in the Dijon mustard and any resting juices from the cooked chicken.
Simmer the sauce until it slightly thickens, then stir in a knob of butter for a glossy finish.
Add the chicken back into the pan, coat it in the sauce, and garnish with chopped fresh parsley before serving.
Cook it hands-free.
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