Step 1

Preheat the oven to 375 degrees Fahrenheit.

Step 2

Heat a large oven-safe skillet over medium-high heat on the stove top and add 1 tablespoon of olive oil.

Step 3

Season the chicken thighs on both sides and place them skin side down in the hot skillet to brown.

Step 4

Let the chicken brown for about 4-5 minutes before turning them to brown on the other side. Don't worry about cooking the chicken through at this stage - the idea is just to get a nice caramelization on the outside (they'll finish cooking in the oven).

Step 5

Remove the chicken to a plate when the thighs have been browned on both sides.

Step 6

Add another 1 tablespoon of olive oil to the pan along with the onions, garlic, mushrooms, thyme and oregano. Saute over medium-high heat until the onions and mushrooms soften and get a bit of colour on them (about 5 minutes).

Step 7

Add the rice and Parmesan and stir it into the mushroom mixture.

Step 8

Add the chicken stock and cream and stir well to combine.

Step 9

Nestle the browned chicken thighs into the liquid-y rice mixture, making sure the browned skin is facing up and isn't in the liquid.

Step 10

Place the skillet in the oven and bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the rice is cooked.

Step 11

Remove the skillet from the oven and serve hot.