Ingredients:

• 2 teaspoons olive oil
• 5-6 bone-in, skin-on chicken thighs
• 1 teaspoon paprika
• 1 teaspoon granulated garlic (garlic powder also works)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 ounces button mushrooms, sliced (about 6 large mushrooms)
• 1 cup onion, diced
• 5 cloves garlic, minced
• 1 1/2 cups long grain white rice
• 1 3/4 cups low-sodium chicken stock
• 1/4 cup heavy cream
• 2 teaspoons fresh thyme
• 2 teaspoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Season the chicken thighs:

   • Sprinkle paprika, granulated garlic, salt, and pepper evenly over the chicken thighs.

   • Set the chicken aside.

3. Sear the chicken:

   • Heat olive oil over medium-high heat in a large oven-safe skillet with a lid.

   • Add the chicken thighs and sear for 3-4 minutes on one side.

   • Flip the chicken and sear for another 3-4 minutes.

   • Remove the chicken from the pan and set it aside (the chicken should not be fully cooked).

4. Cook the vegetables:

   • Add mushrooms, onions, and garlic to the pan.

   • Cook for 2-3 minutes until the vegetables are soft and fragrant.

5. Prepare the rice:

   • Stir in the uncooked rice and cook for about 30 seconds.

6. Add liquids and herbs:

   • Pour in chicken stock, heavy cream, fresh thyme, and parsley.

   • Stir to combine and bring the mixture to a low simmer.

7. Add the chicken back:

   • Place the partially cooked chicken thighs on top of the rice and vegetable mixture.

8. Bake:

   • Cover the pan and bake in the preheated oven for 35 minutes.

   • After 35 minutes, remove the lid and bake for an additional 5-10 minutes, or until the liquid is absorbed and the rice is tender.

9. Rest before serving:

   • Remove the pan from the oven and let it rest for 5 minutes before serving.

Notes:

• You can remove the skin from the chicken thighs if desired.
• Button mushrooms work great, but shiitake or cremini mushrooms can also be used.
• If you prefer a lighter dish, substitute the heavy cream with extra chicken stock.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition