1. Marinate the Chicken

Start by marinating the chicken to allow the spices to infuse and enhance the flavor. In a large bowl, combine the chicken with the spices: smoked paprika, Lawry’s seasoning salt, black pepper, and garlic powder. Make sure to mix everything thoroughly so the chicken is evenly coated in the seasoning.

For the best flavor, place the marinated chicken into a sealed ziplock bag and refrigerate it for at least 3 hours, but if you have the time, overnight is even better. This allows the flavors to really penetrate the chicken and ensures it’s seasoned all the way through. When you’re ready to cook, let the chicken sit at room temperature for 15-20 minutes before cooking. This will help the chicken cook more evenly.

2. Brown/Sear the Chicken

Once the chicken is marinated and ready, heat up 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Once the oil is hot, add the marinated chicken pieces. Let the chicken cook for about 3-4 minutes on each side, or until it develops a nice, golden-brown crust. This step is key because it locks in the flavor and juices, ensuring the chicken stays tender.

After the chicken is seared, remove it from the skillet and set it aside on a plate. We’ll return it to the skillet in a bit to finish cooking in the gravy.

3. Make the Gravy

In the same skillet, add 4 tablespoons of butter and let it melt. Once melted, add the chopped onion and sauté for 8-10 minutes, or until the onions become deeply golden brown and caramelized. This slow caramelization process brings out the natural sweetness in the onions and adds a rich depth to your gravy. The onions should be soft and deeply colored.

Once the onions are ready, add the minced garlic and sauté for another minute until fragrant. Stir in the flour, making sure it dissolves completely with the onions and garlic. This is your roux, the base for your gravy, so let it cook for another minute or so to get rid of any raw flour taste.

Now, slowly pour in the chicken stock or bone broth, stirring constantly to prevent any lumps. Allow the sauce to thicken for about 2-3 minutes. Once the gravy starts to thicken, add the heavy cream and stir until the gravy becomes smooth and creamy. Reduce the heat to a simmer and add the fresh thyme sprigs and the remaining teaspoon of Lawry’s seasoning salt. The thyme will infuse the gravy with its earthy, aromatic flavor.

4. Smother the Chicken

Return the seared chicken pieces to the skillet, ensuring they’re fully coated with the gravy. Allow the chicken to simmer in the gravy for 10-15 minutes, or until it’s fully cooked through. The chicken will absorb the rich flavors of the gravy as it cooks, making it even more delicious. If the gravy isn’t thick enough, don’t worry! You can create a slurry by mixing 1-2 tablespoons of flour with a little water and adding it to the gravy to thicken it further.

To check if the chicken is cooked through, use a meat thermometer. The internal temperature should read 165°F. If you don’t have a thermometer, you can cut into the thickest part of the chicken to ensure there’s no pink and the juices run clear.

Once the chicken is done, remove the skillet from the heat and let it sit for a few minutes before serving. The gravy should be thick, rich, and full of flavor, with the chicken perfectly tender and juicy.