Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Pat chicken pieces dry with paper towels, then season generously with salt and pepper on both sides for maximum browning.

Working in batches to avoid crowding, sear chicken pieces for 3-4 minutes per side until golden brown. Transfer to a plate; don't worry about cooking through yet, since it will finish in the broth.

Add diced onion to the pan and sauté for 2 minutes, stirring occasionally until softened and fragrant. Stir in minced garlic and cook for 30 seconds before adding carrots, celery, and potatoes to build flavor layers.

Pour in chicken broth and scrape any browned bits from the pan bottom using a wooden spoon. Return chicken pieces to the pan, then sprinkle thyme, sage, and paprika over everything for that authentic fall taste.

Bring the mixture to a rolling boil, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender and this cozy 30 min fall chicken dinner recipe reaches internal temperature of 165°F in thickest pieces.

Stir in butter until melted and glossy, then taste and adjust seasonings as needed. Garnish generously with fresh parsley and serve immediately while steam rises enticingly from each bowl.