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Melt the butter in a skillet on top of the stove and brown the onion rings in the butter. Remove onions and set aside. Whisk together the all-purpose flour, smoked paprika, garlic powder and black pepper in a bowl. Coat each chicken thigh in the flour mixture.
Brown chicken thighs in the skillet you removed the onions from until golden brown. You can add more butter if there is not enough left in your skillet from frying the onions. Once thighs are brown, sprinkle onions over them, pour in the two cans of French onion soup and sprinkle shredded Mozzarella cheese over the top.
I used a 10 inch iron skillet to make this in. If you don’t have an iron skillet, you can use a baking dish or casserole dish. Bake in preheated 350 degree oven for 30 to 40 minutes uncovered. Makes 6 to 8 servings.