Season the chicken thighs with salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Heat a Dutch oven with olive oil over medium-high heat until shimmering, then place thighs skin-side down and sear 7-8 minutes until deeply golden, with a visual cue of crisp browned skin.

Flip the chicken and sear for 3 minutes until the second side is browned. Remove the thighs to a plate, leaving the rendered drippings in the pot.

Add the diced onion to the Dutch oven and cook for 3 minutes, stirring, until softened and translucent. Add the minced garlic and cook 1 minute until fragrant, keeping the mixture lightly sizzling.

Stir in the uncooked long-grain white rice and toast for 2 minutes until the grains look slightly opaque and are coated in the pan drippings.

Pour in the chicken broth and heavy cream, then stir to combine. Add Parmesan cheese and dried thyme, then bring the mixture to a simmer with a steady bubbling surface.

Nestle the chicken thighs skin-side up into the rice, cover tightly, and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F. Watch for the rice to become fluffy and the sauce to look thick and glossy around the edges.

Rest the dish covered for 5 minutes to help the rice set and the juices redistribute. Fluff the rice gently without breaking up the chicken pieces.

Garnish with fresh parsley and serve. Serve warm with the creamy rice visibly glossy beneath the thighs.