Start by seasoning both sides of the chicken thighs with Lawry’s seasoning salt, garlic powder, paprika, Sazon, and black pepper, ensuring they are coated well for maximum flavor.

In a bowl, combine all-purpose flour with any additional seasonings you prefer. Coat each chicken thigh in the flour mixture, shaking off any excess.

Heat oil in a large oven-safe pan over medium-high heat. Place the chicken thighs skin-side down and brown for about 5 minutes on each side until they are golden and crispy. Remove and set aside.

Using the same pan, add butter to the leftover oil. Sauté sliced onions, chopped garlic, and red pepper flakes for 3-5 minutes until fragrant and softened.

Gradually whisk in the chicken stock, stirring continuously until the mixture thickens. Then, stir in the heavy cream for a rich, velvety texture.

Nestle the seared chicken thighs back into the gravy. Bring to a gentle boil, cover, and then bake in the preheated oven at 400°F (200°C) for 45 minutes.

Once done, remove the cover and spoon that luscious gravy generously over the chicken. Garnish with dried parsley, and serve alongside your favorite sides.