Creating Smothered Chicken and Rice is straightforward with this easy-to-follow procedure:

1. Heat oil: In a large skillet, heat the olive oil over medium heat.
2. Sear chicken: Season chicken thighs with paprika, garlic powder, onion powder, salt, pepper, and thyme. Add to the skillet and sear for 3-4 minutes on each side until golden brown. Remove from the pan and set aside.
3. Sauté aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
4. Add rice: Stir in the long-grain white rice and toast for 1-2 minutes, allowing it to absorb the flavors from the pan.
5. Add broth: Pour in the chicken broth and bring to a simmer. Stir well to combine.
6. Return chicken: Place the seared chicken thighs back into the skillet, nestling them into the rice.
7. Cover and cook: Cover the skillet with a lid and reduce heat to low. Allow to simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
8. Add cream: Once cooked, stir in the heavy cream, mixing until well combined, and let it heat through for a couple of minutes.
9. Garnish and serve: Remove from heat and garnish with chopped fresh parsley, if desired.