Generously season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.

Heat the oil in a large skillet over medium heat. Add the chicken and sear each side until golden brown, about 3 to 4 minutes per side. The chicken doesn’t need to be fully cooked at this point. Remove it from the skillet and set aside.

In the same skillet, melt the butter. Add the diced onion, green bell pepper, and minced garlic. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the vegetables are deeply caramelized.

Sprinkle the flour into the pan and stir well to coat the vegetables. Cook for about 3 minutes to eliminate the raw flour taste.

Gradually pour in the chicken broth and heavy cream, stirring constantly to create a smooth, thickened gravy. Keep the heat low and stir often to prevent lumps.

Return the chicken to the pan. Cover and let it simmer for 10 to 15 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasoning with additional salt and pepper, if needed. Let the dish rest for a few minutes before serving, as the gravy will continue to thicken.