First, marinate the chicken. Add it to a bowl after carefully cleaning and rinsing, and add in 1 teaspoon of Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Mix thoroughly until the chicken is well coated. Put the chicken in a sealed zbag and sit in the fridge for at least 3 hours.

Add 2 tablespoons of olive oil in a deep skillet or pot set over medium high heat. Place the marinated chicken on the pan and sear for about 3 to 4 minutes on each side. Remove from the pan and transfer to a plate (your chicken should have a nice brown color)

Add the butter to the same skillet to melt, then add in the chopped onions and cook or about 8-10 minutes, until caramelized; then add the minced garlic and stir for a minute.

Add the flour and let it blend with the onions and garlic. Pour in the broth and mix continuously for about 2 to 3 minutes to thicken the sauce. Mix in the heavy cream and lower the heat to simmer until the gravy becomes smooth and thick. Add the other teaspoon of Lawry’s seasoning salt, stir to combine, and let it simmer again.

Add the browned chicken pieces to the pan, and mix with the sauce until fully coated. Keep it simmering for about 10 to 15 minutes or until the gravy reaches a deep color and thickens nicely.