Season chicken with salt and pepper and liberally rub it with paprika and smoked paprika.
Heat olive oil in a large Dutch oven or non-stick pan and on a medium heat.
Add minced onion and sauté until translucent, about 5 minutes.
Add chicken and brown on both sides, about 5-7 minute per side.
Stir in chicken broth and bring to a boil. Reduce the heat to medium-low, cover with a lid and simmer for 40 minutes or until instant meat thermometer reads 165 F.When chicken is ready, remove it to a clean plate and set aside.
While chicken is simmering, in a small bowl whisk together sour cream, flour, and milk.
Add the sour cream mixture to the pan and simmer stirring constantly until the sauce thickens, about 5 minutes.
Return chicken to the pan, cover with the sauce.
Sprinkle with chopped parsley and serve immediately!