Preheat the oven to 400°F (200°C).

Sear the chicken: In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and Italian seasoning. Sear skin-side down for 4–5 minutes until golden and crispy. Flip and cook for another 2 minutes. Remove and set aside.

Sauté aromatics: In the same pan (do not wipe it), sauté the diced onion for 2–3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.

Build the base: Stir in the rice and toast for 1 minute. Pour in the chicken broth and stir well to deglaze the pan. Nestle the seared chicken thighs on top, skin-side up.

Bake: Cover the pan tightly with foil or a lid and transfer to the oven. Bake for 30 minutes. Remove the foil and continue baking for 15–20 more minutes, until the rice is tender and the chicken reaches an internal temp of 175°F.

Optional broil: For extra crispy skin, broil uncovered for 3–5 minutes at the end. Let the dish rest uncovered for 5 minutes before serving.