Marinate the Chicken:

• In a large bowl, add cleaned and rinsed chicken along with 1 tsp Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Mix until fully coated.

• Transfer to a sealed ziplock bag and refrigerate for at least 3 hours (overnight is best).

• Before cooking, let chicken sit at room temperature for 15-20 minutes.

Brown/Sear the Chicken:

• Heat 2 tbsp olive oil in a deep skillet over medium-high heat.

• Sear the marinated chicken for 3-4 minutes per side until golden brown.

• Remove from heat and set aside on a plate.

Make the Sauce:

• In the same skillet, melt the butter.

• Add chopped onions and sauté until caramelized, about 8-10 minutes.

• Stir in minced garlic and cook for another minute.

• Sprinkle in flour and mix well until dissolved.

• Pour in the chicken stock or broth, stirring frequently until thickened, about 2-3 minutes.

• Stir in heavy cream and reduce heat to low. Allow the gravy to simmer until smooth and thickened.

• Add thyme sprigs and remaining 1 tsp Lawry’s seasoning salt. Stir to combine.

Simmer the Chicken:

• Return the seared chicken to the skillet, coating it in the sauce.

• Simmer for 10-15 minutes until the chicken is fully cooked and the gravy has thickened.

• If needed, mix 1-2 tbsp flour with water and add to the sauce for extra thickening.

Serve:

• Remove from heat and serve hot with basmati rice, brown rice, mashed potatoes, or veggies. Enjoy!