Marinate the Chicken: In a large bowl, combine the freshly cleaned and rinsed chicken with 1 teaspoon of Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Mix thoroughly until the chicken is fully coated with the spices. Transfer the seasoned chicken into a securely sealed ziplock bag and refrigerate for at least 3 hours. For best results, marinate overnight. Before cooking, allow the chicken to sit at room temperature for 15 to 20 minutes.

Brown/Sear the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Once hot, add the marinated chicken pieces and sear each side for about 3 to 4 minutes until a beautiful golden-brown crust forms. Remove the chicken from the heat and set aside on a plate.

To Make the Sauce: In the same skillet or pot, melt the butter over medium heat. Add the chopped onions and sauté until they caramelize and turn a deep golden brown, about 8 to 10 minutes. Add the minced garlic and cook for an additional minute. Sprinkle the flour over the onions and garlic, stirring to fully incorporate and dissolve. Gradually pour in the chicken stock or broth, stirring constantly with a wooden spoon until the sauce thickens, about 2 to 3 minutes. Stir in the heavy cream, reduce heat to low, and let simmer until the gravy is smooth and thickened. Add the thyme sprigs and the remaining 1 teaspoon of Lawry’s seasoning salt, stirring well to combine. Continue simmering.

Add the seared chicken back into the sauce, turning to coat each piece thoroughly. Let the chicken simmer in the sauce for 10 to 15 minutes, or until cooked through and the gravy deepens in color and thickens nicely. If the sauce isn’t thick enough, mix 1 to 2 tablespoons of flour with water to make a slurry and stir it into the sauce to help thicken. Remove from heat and serve alongside your favorite sides such as basmati or brown rice, mashed potatoes, or vegetables. Bon appétit!