Step 1

Preheat your oven to 350°F (175°C).

Step 2

Season the chicken thighs with salt, pepper, and paprika on both sides.

Step 3

Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3–4 minutes on each side, or until golden brown. Remove chicken and set aside.

Step 4

In the same skillet, add the diced onion and cook until softened, about 2–3 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 5

Stir in the rice, coating it with the onion mixture. Add chicken broth, milk, thyme, parsley, and black pepper. Stir to combine, then bring the mixture to a gentle simmer.

Step 6

Place the chicken thighs on top of the rice mixture, skin-side up. Cover the skillet with a lid or foil.

Step 7

Transfer the skillet to the preheated oven and bake for 35–40 minutes, or until the rice is tender and the chicken is cooked through.

Step 8

Remove the skillet from the oven, uncover, and sprinkle shredded cheddar cheese over the chicken and rice. Return to the oven for an additional 5 minutes, or until the cheese melts.

Step 9

Garnish with chopped fresh parsley if desired, and serve warm.