A comforting Southern-style dish featuring tender chicken smothered in a rich, creamy gravy and served over fluffy rice.

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Season chicken thighs with salt, pepper, paprika, and thyme.
In a large skillet, heat olive oil and butter over medium heat.
Add chicken and sear until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.
In the same skillet, add chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another minute.
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in chicken broth and cream, stirring until smooth and thickened.
Return chicken to the skillet, spooning sauce over the top. Reduce heat, cover, and simmer for 20–25 minutes until chicken is cooked through.
Serve smothered chicken over cooked rice, garnished with fresh parsley if desired.