In a large mixing bowl, whisk together Dijon mustard, brown sugar, olive oil, minced garlic, paprika, salt, and pepper until well combined. Place the chicken thighs in the marinade, ensuring each piece is thoroughly coated. Cover the bowl or transfer to a resealable bag, then refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Preheat a skillet over medium-high heat. Once hot, add a drizzle of olive oil and carefully place the marinated chicken thighs skin-side down in the skillet. Sear for 2-3 minutes or until the skin turns golden and crispy.

Transfer the seared chicken thighs to a baking dish, and pour the heavy cream evenly over them. Preheat your oven to 375°F (190°C) and bake the chicken for 25-30 minutes.

For a thicker, richer sauce, carefully remove the chicken from the baking dish after baking. Pour the leftover sauce into the skillet over medium heat and simmer for 2-3 minutes, stirring constantly until it reaches your desired thickness.

To plate, serve the Creamy Brown Sugar Dijon Chicken Thighs alongside rice or mashed potatoes, generously drizzling the creamy sauce over everything.