Step 1: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Season the chicken thighs thoroughly on both sides.
Step 2: Place the flour in a shallow dish. Dredge each chicken thigh in the flour, tapping off any excess.
Step 3: Heat olive oil and butter in a large heavy skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken thighs skin-side down.
Step 4: Sear for 5-7 minutes until the skin is golden and crispy. Flip and sear for another 4 minutes. Remove the chicken from the pan and set aside on a plate.
Step 5: In the same skillet, add the sliced onions. Sauté for about 5 minutes until soft and lightly browned, scraping the bottom of the pan to release the flavorful bits.
Step 6: Add the minced garlic and sauté for 1 minute. Sprinkle in 1-2 tablespoons of the leftover dredging flour and whisk for 1-2 minutes to cook out the raw flour taste.
Step 7: Gradually whisk in the chicken broth. Bring the mixture to a simmer, whisking until the gravy starts to thicken.
Step 8: Stir in the heavy cream. Return the chicken thighs (and any juices from the plate) to the skillet, nestling them into the gravy.
Step 9: Lower the heat to medium-low, cover, and cook for 20-25 minutes until the chicken reaches 165°F. Garnish with fresh parsley and serve your Savory Smothered Chicken Thighs Delight.