Use paper towels to remove excess moisture from the chicken thighs. This helps them brown nicely.

In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Rub the spice blend evenly over all sides of the chicken.

Pro Tip: Let the seasoned chicken sit at room temperature for about 15 minutes—this helps it cook more evenly and soak up flavor.

In a large skillet or Dutch oven, heat olive oil over medium-high heat.

Add the chicken thighs skin-side down and cook undisturbed for 5–6 minutes, or until the skin is golden brown and crisp.

Cook for another 4–5 minutes. Remove chicken from the pan and set aside (it won’t be fully cooked yet).

Pro Tip: Don’t overcrowd the pan—work in batches if needed so the chicken browns instead of steams.

In the same pan (don’t clean it!), add chopped onions and sauté for 3–4 minutes until soft and golden.

Stir in minced garlic and cook for 30 seconds until fragrant.

Add the flour and stir well to coat the onions and garlic. Cook for 1–2 minutes to get rid of the raw flour taste.

Pro Tip: Stir constantly while adding flour to prevent clumping and ensure a smooth gravy base.

Slowly whisk in chicken broth to deglaze the pan, scraping up the flavorful bits stuck to the bottom.

Stir in dried thyme, crushed red pepper flakes (if using), and heavy cream. Let it simmer for 2–3 minutes until slightly thickened.

Pro Tip: Whisk continuously as you add the broth and cream for a lump-free, silky gravy.

Nestle the seared thighs back into the gravy, skin-side up.

Reduce heat to low, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked and tender (internal temp should hit 165°F/74°C).

For thicker gravy, uncover the pan and simmer for an extra 5–10 minutes.

In a medium saucepan, bring 3 cups of water or broth to a boil.

Stir in rice, butter, and a pinch of salt. Reduce heat to low, cover tightly, and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed.

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Spoon the warm rice onto plates or into bowls, then top with a juicy chicken thigh and a ladle of that creamy, savory gravy.

Sprinkle with chopped parsley or a few cracks of black pepper for a pop of color and extra flavor.