Pat the chicken thighs dry and season with Lawry’s seasoning salt, garlic powder, paprika, and cracked black pepper.

In a shallow dish, combine flour with extra seasoning and dredge each chicken thigh, shaking off excess flour.

Heat oil in an oven-safe skillet over medium-high heat and sear chicken for about 5 minutes on each side until golden brown.

In the same skillet, melt butter, add onion, and sauté until translucent. Stir in flour, red pepper flakes, and garlic.

Gradually whisk in chicken stock, stirring until thickened. Mix in heavy cream.

Nestle seared chicken into gravy, bring to boil, cover, and transfer to preheated oven at 400°F to bake for 45 minutes.

Remove skillet from oven, let rest, and garnish with parsley. Serve over mashed potatoes.