Instructions:
Season & sear chicken: Pat chicken dry and season with paprika, garlic powder, onion powder, salt, and pepper. Heat oil in a large skillet over medium heat. Sear chicken on both sides until golden brown (about 4–5 minutes per side). Remove and set aside.
Make the gravy: In the same skillet, add sliced onions and cook until caramelized, about 8–10 minutes. Stir in garlic and cook 1 minute. Sprinkle in flour and cook for 1 more minute to remove raw taste.
Add liquids: Slowly whisk in chicken broth, then heavy cream. Simmer until thickened and smooth. Season with thyme, salt, and pepper.
Smother the chicken: Return chicken to skillet, spoon gravy over the top, reduce heat to low, cover, and simmer for 25–30 minutes until chicken is cooked through.
Serve: Spoon chicken and onion gravy generously over warm rice. Garnish with parsley.
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