1-Preparing and Seasoning the Chicken: Start by patting your bone-in chicken thighs dry with paper towels. This helps achieve a crisp sear when cooking. In a small bowl, mix together 2 teaspoons granulated garlic, 1 teaspoon paprika, 1 teaspoon oregano, and 1/4 teaspoon chili powder. Season the chicken generously with this spice blend, adding salt and pepper to taste on both sides. This aromatic combination will infuse the meat with flavor both inside and out.

2-Creating the Flour Coating: In a separate bowl, combine 1 cup of all-purpose flour with any remaining spice blend. Dredge each seasoned chicken thigh in the flour mixture, ensuring they’re evenly coated on all sides. This coating will not only create a delicious crust but also help thicken our sauce later in the cooking process.

3-Pan-Frying the Chicken: Heat enough oil in a large oven-safe skillet over medium-high heat to cover the bottom of the pan. Once hot, add the coated chicken thighs and cook for 4-5 minutes on each side until golden brown and crispy. The flour coating should create a beautiful golden crust while sealing in the juices. Once browned, remove the chicken from the skillet and set it aside on a plate.

4-Building the Flavorful Roux: In the same skillet, reduce the heat to medium and add 1 small chopped onion. Cook until the onion becomes translucent and fragrant, about 3-4 minutes. Add 2 minced garlic cloves and a pinch of red crushed pepper if you like a little heat, cooking for just 20 seconds until fragrant but not browned.

Next, add 2 tablespoons of butter to the skillet along with 1 tablespoon of the seasoned flour mixture. Stir constantly for 1-2 minutes to create a roux. This mixture will thicken our sauce and add a rich, buttery flavor. The roux should bubble gently and take on a light golden color.

5-Making the Creamy Sauce: Gradually whisk in 2 cups of chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. These bits are packed with flavor and will make your sauce exceptional. Continue whisking and cook for 2-3 minutes until the mixture begins to thicken slightly.

Reduce the heat to low and slowly stir in 1/2 cup of heavy cream. This addition transforms the sauce into a rich, velvety masterpiece. Season with salt and pepper to taste, keeping in mind that the chicken was already seasoned. Simmer the sauce for another minute until it’s smooth and creamy.

6-Combining and Baking: Return the browned chicken thighs to the skillet, arranging them in the sauce. Spoon some of the sauce over each piece of chicken to ensure they’re well coated. Transfer the entire skillet to a preheated 425°F oven.

Bake for approximately 1 hour, or until the chicken reaches an internal temperature of 165°F. The long baking time allows the flavors to meld together while making the chicken incredibly tender. The sauce will reduce slightly, becoming even more concentrated and flavorful.

7-Final Touches: Once the chicken is fully cooked, remove it from the oven. The sauce should be rich, thick, and bubbly around the chicken. For an extra creamy sauce, you can stir in a little more butter and cream and heat it briefly on the stovetop.

Garnish with freshly chopped parsley for a pop of color and freshness. This not only adds visual appeal but also brings a bright, herbaceous flavor that balances the richness of the dish.