Creamy One Skillet Smothered Chicken Thighs

Preheat the oven to 425 degrees F.
In a shallow dish, combine the seasonings with the flour. Set 1 cup of the seasoning flour aside. In the remaining seasoned flour, roll the chicken thighs.
2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon black pepper, salt, 1 ½ cups all purpose flour, 2 ½ pounds chicken thighs
In a large, oven-safe skillet (12 inches minimum), heat the oil over medium heat. Add the chicken and brown the chicken on both sides, about 5 minutes on each side. Remove the chicken and drain the oil.
½ cup vegetable oil
Add the butter to the skillet and melt. Then, add the onions and cook for 3 to 4 minutes or until softened.
4 tablespoons butter, 2 onions, sliced into rings
Add the reserved seasoned flour to the onions and stir until coated. Cook until the mixture begins to bubble, about 2 minutes more.
Carefully add the chicken broth and water, stirring to blend with the flour. The gravy will thicken quickly. Stir in the heavy cream and return the chicken to the skillet, nestling it into the gravy.
2 cups chicken broth, 2 cups water, 1 cup heavy cream
Place the skillet in the oven and bake uncovered for 1 hour.
Garnish with parsley if desired prior to serving.
freshly chopped parsley for garnish