Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels. Season generously on both sides with smoked paprika, salt, and freshly cracked black pepper.
Heat olive oil in a large oven-safe cast iron skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down. Sear undisturbed for 4–5 minutes until the skin is deeply golden and releases naturally. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
Reduce heat to medium. In the same skillet, add sliced onions and cook for 5 minutes until softened and translucent. Add chopped garlic and caraway seeds and cook for 1 more minute until fragrant.
Add the drained sauerkraut directly into the pan and stir well to combine with the onions and garlic, scraping up any browned bits from the bottom. Pour in the bone broth and stir.
Nestle the seared chicken thighs skin-side up into the sauerkraut mixture. The skin should sit above the kraut not buried so it crisps up beautifully in the oven.
Transfer the skillet uncovered to the oven. Bake for 35–40 minutes until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part, away from the bone.
Remove from oven. Garnish with fresh dill or flat-leaf parsley. Add a spoonful of raw sauerkraut on the side just before serving for maximum probiotic benefit. Serve immediately straight from the skillet.
