Season the chicken – Pat the chicken dry with a paper towel, then season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika. This step locks in flavor right from the start.

Dredge in flour – Lightly coat each piece with all-purpose flour, shaking off any excess. This creates a beautiful golden crust and helps thicken the gravy later.

Heat a large skillet over medium heat and add butter and olive oil. The combination prevents the butter from burning while adding rich flavor.

Sear the chicken for about 4–5 minutes per side until golden brown. It doesn’t need to be fully cooked yet—it will finish cooking in the gravy. Transfer to a plate and set aside.

Melt the butter in the same skillet, scraping up the flavorful browned bits (this adds depth to the gravy).

Add flour and whisk continuously for 1–2 minutes until it turns light golden. This step eliminates any raw flour taste.

Slowly pour in the chicken broth, whisking constantly to create a smooth sauce.

Stir in the heavy cream, Worcestershire sauce, salt, pepper, and garlic powder. Let the gravy simmer until thick and creamy, about 3–5 minutes.

Return the chicken to the skillet, spooning some gravy over the top.

Cover and let it simmer for 10–15 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/75°C).

Garnish with fresh thyme or parsley for a pop of color and freshness.

Let the dish rest for a couple of minutes, allowing the flavors to meld.

Serve hot over mashed potatoes, rice, or biscuits, and enjoy every bite of this hearty, comforting meal!