Start by patting the chicken dry with paper towels. This helps the flour stick and ensures a better sear.

In a shallow bowl, mix together the flour, paprika, garlic powder, salt, and pepper.

Dredge each chicken thigh (or breast) in the seasoned flour, coating both sides lightly. Shake off any excess.

Pro Tip: Don’t skip this step! Light dredging adds a subtle crust that holds up beautifully under the creamy onion gravy.

Heat butter and olive oil in a large skillet over medium heat. Once hot:

Add the chicken pieces to the pan (in batches if needed).

Cook for 4–5 minutes per side, until golden brown. You’re not fully cooking them yet—just locking in flavor.

Transfer the seared chicken to a plate and set aside.

In the same skillet (don’t clean it—you want those flavorful brown bits!), add:

Sliced onions and sauté for about 5–7 minutes, until soft and lightly caramelized.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Bonus Flavor Boost: Add a splash of chicken broth while scraping the pan to deglaze—it lifts all that rich flavor from the bottom.

Sprinkle in 2 tablespoons of flour, stirring constantly to form a roux.

Slowly pour in the chicken broth, whisking to prevent lumps.

Stir in the heavy cream and thyme, and let it simmer for 3–5 minutes until the gravy thickens slightly.

Return the seared chicken (plus any juices) to the pan. Spoon some of the gravy over each piece.

Cover and reduce heat to low.

Let simmer for 15–20 minutes, or until the chicken is fully cooked and the gravy is silky and rich.

Finish with a sprinkle of fresh parsley for a burst of color and freshness.

Serve hot over mashed potatoes, rice, or buttered noodles—anything that can soak up that heavenly gravy.