Step 1

Prep chicken thighs by removing the extra fat, then pat them dry with paper towels.

Step 2

Thoroughly mix the Creole seasoning, Italian seasoning, smoked paprika, cayenne pepper, onion and garlic powder, salt, and pepper in a small bowl.

Step 3

Generously season your chicken with some of the spice rub. Set aside.

Step 4

Add the remaining spice rub to the flour and mix well. Transfer two tablespoons of the seasoned flour to a smaller bowl and set aside. Dredge the seasoned chicken thighs through the flour mixture, ensuring they are fully coated. Shake off any excess flour. Place the thighs on a rack and repeat with the remaining chicken thighs.

Step 5

Heat the cooking oil over medium-high heat in a large, oven-safe skillet (preferably cast iron). Put the chicken thighs in (skin-side down) and fry until golden brown (about 5 minutes per side). The chicken will be partially cooked at this point. Transfer it back to the rack.

Step 6

Add butter, onion, garlic, and thyme in the same skillet. Cook for 2-3 minutes until the onion is softened and translucent, stirring occasionally to prevent it from burning. Sprinkle your reserved seasoned flour over the onions and continue stirring with a wooden spoon for another two minutes to remove the raw flour taste and form a paste (roux).

Step 7

Slowly pour the chicken broth, followed by the heavy cream, while continuously whisking to ensure no lumps form. Cook for a few more minutes until it comes to a simmer. Do a taste test, then adjust seasonings as needed.

Step 8

Put the partially cooked chicken back in the pan, cover the skillet, reduce the heat to low, and simmer. Stir occasionally to keep it from sticking. Cook for about 30-45 minutes, depending on the thickness of the chicken thighs.

Step 9

Garnish with chopped fresh parsley and serve over mashed potatoes or rice.