01 -
In a large bowl, combine cleaned chicken with 1 teaspoon Lawry's seasoning salt, black pepper, garlic powder, and smoked paprika. Mix to coat, place in a sealed ziplock bag, and refrigerate for at least 3 hours, preferably overnight. Let sit at room temperature for 15-20 minutes before cooking.
02 -
Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add marinated chicken and cook for 3-4 minutes on each side until browned. Remove and set aside.
03 -
In the same skillet, melt butter, add chopped onions, and sauté until golden and caramelized (8-10 minutes). Add garlic and cook for another minute.
04 -
Stir in the flour until combined with onions and garlic. Pour in chicken stock or broth, stirring frequently until the sauce thickens (2-3 minutes).
05 -
Reduce heat to low, add heavy cream, thyme sprigs, and the remaining 1 teaspoon Lawry's seasoning salt. Let simmer until smooth and thickened.
06 -
Return seared chicken to the skillet, coat with sauce, and simmer for another 10-15 minutes until cooked through and the gravy reaches a rich, thick consistency. If needed, add a flour-water mixture for extra thickening.
07 -
Remove from heat and serve with your favorite side, such as basmati rice, mashed potatoes, or veggies.