Ingredients:

• 2 teaspoons olive oil
• 5–6 bone-in, skin-on chicken thighs
• 1 teaspoon paprika
• 1 teaspoon granulated garlic (or garlic powder)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 ounces button mushrooms, sliced (about 6 large mushrooms)
• 1 cup diced onion
• 5 cloves garlic, minced
• 1½ cups long grain white rice (uncooked)
• 1¾ cups low-sodium chicken stock
• ¼ 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 with paprika, granulated garlic, salt, and pepper. Set aside.
3. In a large oven-safe skillet with a lid, heat the olive oil over medium-high heat.
4. Sear the chicken thighs skin-side down for 3–4 minutes. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set aside (it won’t be fully cooked yet).
5. Add mushrooms, onions, and garlic to the skillet. Sauté for 2–3 minutes until soft and fragrant.
6. Stir in the uncooked rice and cook for about 30 seconds.
7. Pour in the chicken stock, cream, thyme, and parsley, and stir to combine. Let it come to a gentle simmer.
8. Nestle the seared chicken thighs on top of the rice mixture.
9. Cover the skillet and bake for 35 minutes.
10. Uncover and bake for an additional 5–10 minutes, or until the liquid is absorbed and the rice is tender.
11. Remove from the oven and let rest for 5 minutes before serving.

Notes:

• You can remove the chicken skin before cooking if preferred.
• Feel free to substitute button mushrooms with cremini or shiitake mushrooms.
• If you want a lighter dish, you can replace the heavy cream with additional chicken stock.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition
Calories: 591 kcal | Carbohydrates: 47g | Protein: 30g | Fat: 31g | Saturated Fat: 10g
Cholesterol: 155mg | Sodium: 608mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g
Vitamin A: 524 IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg