Trim excess fat from chicken thighs and place in a plastic bag. Mix flour, salt, garlic powder, paprika and black pepper in a small bowl. Sprinkle over the chicken in the bag and give it a good shake to coat chicken with seasonings.

Heat a large, deep-sided, lidded skillet (we used a sauté pan) over medium-high heat, adding enough olive oil to coat the bottom of the pan. Let it get good and hot, then add the chicken thighs skin side down. Cook undisturbed until nicely browned, about 6 to 7 minutes. Turn the thighs, reduce heat to medium, and cook undisturbed another 5 to 6 minutes. Transfer thighs to a plate.

Add the onion to the pan and cook, stirring occasionally until it begins to soften, 2 or 3 minutes. Be careful to not let the onion brown, reducing the heat as needed. Add 3/4 cup broth to the pan, stirring and scraping up any browned bits.

Add the room-temperature Boursin to the pan and gently mash it down with a wooden spoon, stirring it into the broth. When it’s completely combined and bubbling, stir in some of the chopped parsley. Return the chicken thighs to the pan, skin side up, cover with the lid.

Let simmer until chicken is cooked through, 20 minutes or so, stirring the sauce occasionally. If sauce is remaining on the thin side, partially uncover the pan. Chicken is done when an instant read thermometer registers at least 165ºF. If the sauce is getting too thick, add a little more broth—our sauce was actually a little thin and we had to cook it down, pan uncovered, for a few minutes.