Follow these simple steps to make the Best Smothered Chicken and Rice:

1. Heat the Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
2. Brown the Chicken: Season the chicken thighs with salt, pepper, and paprika. Place them in the pot skin-side down and cook for about 5-7 minutes until golden brown. Flip and brown the other side for an additional 5 minutes. Remove and set aside.
3. Sauté the Vegetables: In the same pot, add the diced onion and garlic. Stir and cook for about 3 minutes until the onions are translucent.
4. Deglaze the Pot: Pour in the chicken broth and Worcestershire sauce to deglaze the pot, scraping up any browned bits from the bottom.
5. Add Rice: Stir in the rice, followed by the thyme. Bring the mixture to a simmer.
6. Return Chicken to Pot: Place the browned chicken thighs back in the pot, skin-side up. Ensure they are partially submerged in the sauce.
7. Cover and Cook: Reduce the heat to low, cover the pot, and simmer for about 25 minutes until the rice is tender and the chicken is cooked through.
8. Add Cream: Remove the pot from heat and stir in the heavy cream for a creamy texture. Adjust seasoning as needed.
9. Garnish: Serve with chopped parsley on top for a fresh touch.

These step-by-step instructions guide you through creating this incredible dish effortlessly.