Step 1

Preheat oven to 350F.

Step 2

Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.

Step 3

Add butter to a large oven-safe skillet and melt over medium heat.

Step 4

Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.

Step 5

Stir in rice; stir constantly for 30 seconds.

Step 6

Place prepared chicken pieces over rice, and add the chicken broth and water.

Step 7

Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)

Step 8

Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.

Step 9

Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.

Step 10

Remove from oven and let stand 5 minutes.

Step 11

Remove chicken from the pan and fluff up the rice with a fork.

Step 12

Garnish with parsley and serve.