Creamy Smothered Chicken and Rice

Instructions

1. 1
   Pat chicken thighs dry and season with ½ teaspoon salt and black pepper.
2. 2
   In a large skillet, heat 1 tablespoon olive oil over medium-high. Sear chicken on both sides until golden, about 3-4 minutes per side. Transfer to a plate.
3. 3
   Add remaining oil. Sauté onion and mushrooms 4-5 minutes until soft. Add garlic, thyme, and paprika; cook 1 minute more.
4. 4
   Stir in rinsed rice and toast for 1 minute. Pour in chicken broth, heavy cream, and Parmesan. Mix well.
5. 5
   Return chicken and juices to pan, nestling into rice. Cover and simmer on low for 22-25 minutes, until rice is tender and chicken is cooked through.
6. 6
   Remove from heat and let sit uncovered for 5 minutes. Garnish with parsley, serve, and enjoy!