Finely dice the red onion into 1/4-inch pieces, mince the garlic, chop the parsley, and grate the parmesan cheese fresh if possible—this ensures the best texture and flavor. Pat the chicken pieces dry with paper towels, then season them generously on all sides with salt, paprika, and chicken seasoning. Set the seasoned chicken aside on a plate while you prepare the sauce.

Melt the butter in a large skillet over medium heat. Once melted, add the diced red onion and cook for 2 minutes, stirring occasionally, until it begins to soften. Stir in the minced garlic, chopped parsley, lemon juice, red pepper flakes, and dried thyme, cooking for another 30 seconds until fragrant. This brief cooking time allows the aromatics to release their flavors while keeping the herbs vibrant.

Pour the chicken stock into the skillet and bring to a gentle simmer. Remove from heat and stir in the freshly grated parmesan and cream until fully combined and smooth. Let the sauce cool for a few minutes—this prevents it from partially cooking the chicken before it goes in the oven. I like to let the sauce cool slightly because it helps distribute more evenly over the chicken during baking.

Preheat your oven to 375°F. Arrange the seasoned chicken pieces in a single layer in a 9x13-inch baking dish or similar size, skin-side up. Pour the cooled sauce from Step 3 evenly over the chicken, making sure each piece is well coated. Bake for 1 hour and 45 minutes, flipping the chicken pieces halfway through (around the 50-minute mark) to ensure even cooking and browning.

Once the chicken has finished baking and is cooked through, carefully transfer the baking dish to the broiler on high heat for 2-4 minutes, watching carefully to avoid burning. The broiler will caramelize the top of the sauce and give the chicken a beautiful golden-brown finish. Remove from the broiler as soon as the sauce develops light brown spots on top.

Let the chicken rest in the dish for 2-3 minutes before serving. Transfer each piece to a serving plate and spoon any remaining sauce from the bottom of the dish generously over the top. The extra sauce adds moisture and flavor to every bite.