Ingredients

4 to 5 bone-in, skin-on chicken thighs

2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided

2 tablespoons garlic powder, divided

2 tablespoons paprika, divided

1 Sazon seasoning packet

2 teaspoons cracked black pepper

1/4 teaspoon crushed red pepper flakes

Dried parsley, for garnish

Approximately 240 grams (2 cups) all-purpose flour

30 milliliters (2 tablespoons) avocado oil or vegetable oil

28 grams (2 tablespoons) unsalted butter

1/2 large white onion, sliced

7 to 8 garlic cloves, finely chopped

600 milliliters (2 1/2 cups) chicken stock

120 milliliters (1/2 cup) heavy cream

Instructions

Step 1: Pat the chicken thighs dry and bring them to room temperature. Season with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon seasoning packet. Rub the mixture evenly onto both sides of the chicken.

Step 2: In a bowl, combine all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk thoroughly to blend the seasonings.

Step 3: Coat the seasoned chicken thighs fully in the seasoned flour, shaking off any excess. Reserve the remaining seasoned flour for later use.

Step 4: Heat the oil in a large oven-safe pan over medium-high heat. Place the chicken thighs skin-side down and cook for about 5 minutes per side until golden brown. Remove the chicken and set aside.

Step 5: If the pan has excess oil, remove it, leaving approximately 2 tablespoons. Add butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk and sauté for 3 to 5 minutes to create a light roux.

Step 6: Gradually whisk in the chicken stock and simmer for 3 to 5 minutes until the gravy thickens slightly. Stir in heavy cream and continue whisking to combine fully.

Step 7: Return the seared chicken thighs along with any juices back to the pan, nestling them into the gravy.

Step 8: Bring the pan contents to a boil over the stovetop. Cover with a lid and transfer the pan to a preheated oven at 200°C (400°F). Bake for 45 minutes.

Step 9: Remove the pan from the oven, uncover, and spoon the gravy generously over the chicken. Garnish with dried parsley and serve immediately, ideally with mashed potatoes.

Tips & Variations

Use skin-on chicken thighs to achieve crispy skin and richer flavor in the gravy.

For a spicier version, increase the crushed red pepper flakes or add a dash of hot sauce to the gravy.

You can substitute heavy cream with half-and-half for a lighter gravy.

Serve over rice or creamy grits if you prefer a change from mashed potatoes.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs will work but may cook faster. Reduce the baking time and monitor closely to prevent drying out.

What can I do if I don’t have a Sazon seasoning packet?

You can substitute with a combination of ground coriander, cumin, garlic powder, and annatto powder or simply omit it; the other seasonings will still provide robust flavor.