Begin by seasoning room-temperature chicken thighs with Lawry’s seasoning salt, garlic powder, paprika, and cracked black pepper. Allow to sit for a few minutes.

Combine all-purpose flour with a pinch of additional seasoning in a shallow dish. Dredge each seasoned chicken thigh in the flour mixture.

Heat oil in an oven-safe pan over medium-high heat. Sear chicken thighs skin-side down for about 5 minutes until golden brown, then flip and sear the other side for an additional 5 minutes. Set aside.

In the same pan, melt unsalted butter over medium heat, then add diced onion, minced garlic, and crushed red pepper flakes. Sauté until the onion is translucent.

Sprinkle the remaining flour over the onion mixture and whisk continuously for about 1-2 minutes. Gradually pour in chicken stock while whisking to prevent lumps, then mix in heavy cream and bring to a simmer.

Return the seared chicken to the pan, bring to a boil, cover, and transfer to a preheated oven at 400°F (200°C). Bake for 45 minutes.

Once baked, remove from the oven and spoon gravy over each chicken thigh. Garnish with parsley and serve over mashed potatoes or your favorite side.