Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly grease a 9x13-inch baking dish.

Step 3

In a large bowl, add the rice, the onion, 3 tablespoons of the melted butter, and the flour and stir to combine.

Step 4

Add the chicken broth, the heavy cream, the salt, and the black pepper to the rice mixture and stir to combine.

Step 5

Pour the rice mixture into the prepared baking dish and top with the chicken thighs.

Step 6

Use a pastry brush to coat the chicken thighs with the remaining melted butter.

Step 7

Evenly sprinkle the chicken thighs with the Italian seasoning, the garlic powder, and the paprika.

Step 8

Cover the baking dish with aluminum foil and bake the chicken mixture, about 1 hour.

Step 9

Discard the aluminum foil and bake the chicken mixture until the meat reaches an internal temperature of 165 degrees F, its juices run clear, its skin is crispy, and the rice is cooked through and fluffy, about 30 minutes.

Step 10

Serve.