Pat the chicken thighs dry with paper towels. Season generously with salt, black pepper, and paprika, rubbing the seasoning under the skin for extra flavor.

Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until golden brown, then flip and cook the other side for 4-5 minutes. Remove chicken and set aside.

Reduce heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add sliced onion and minced garlic. Sauté for 3-4 minutes until onions are translucent and garlic is fragrant.

Add cubed butternut squash to the skillet, stirring to coat with butter, garlic, and onions. Sprinkle with dried thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the squash begins to caramelize.

Tuck fresh sage leaves among the chicken and squash. Allow the sage to release its aroma, infusing the dish with earthy flavor.

Pour chicken broth into the skillet, scraping the bottom to lift browned bits. Return chicken to the skillet, skin-side up, among the squash. Bring to a gentle simmer, then reduce heat to low. Cover and cook 20-25 minutes, or until chicken reaches 165°F and squash is tender.

Remove the lid and cook an additional 5 minutes to reduce excess liquid. Taste and adjust seasoning as needed.

Transfer chicken and squash to a serving platter. Spoon pan juices over the top and garnish with fresh parsley. Serve immediately with your choice of sides such as roasted vegetables or mashed potatoes.