Season room temperature, patted dry chicken thighs with 2 tsp Lawry’s, 1 tbsp garlic powder, 1 tbsp paprika, 1 Sazon packet, and rub it into both sides.

In a bowl add flour and season the flour with 1 tbsp Lawrys, 1 tbsp garlic powder, 1 tbsp paprika, 2 tsp cracked black pepper, and whisk together to combine.

Coat the chicken thighs in the seasoned flour on all sides; shake off any excess flour and set aside. (Save the remaining seasoned flour)

In a pan with oil add the chicken thighs skin side down and cook for 5 minutes on each side on medium to high heat until browned. Remove from the pan once browned.

If there's too much oil in the pan remove some, leaving about 2 tbsp of oil. Add in butter, onion, garlic, crushed red pepper, cracked black pepper, 4 tbsp of the reserved seasoned flour, and whisk continuously for 3-5 minutes.

Add chicken broth and whisk continuously for another 3-5 minutes. Then, add heavy cream and the chicken back in with all its juices. Bring the pan to a boil.

Once it comes to a boil, cover the pan with lid, and cook in the oven at 400°F for 45 minutes.

Garnish with parsley and serve with mashed potatoes. Make it!!!