1. Start by patting the chicken thighs dry with paper towels and season both sides generously with salt, pepper, smoked paprika, and half of the thyme. This step is crucial for building flavor—Nonna Rosa used to say, “Season like you mean it!”
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden brown. You want a nice crust but don’t worry if the chicken isn’t cooked through yet. Remove the chicken and set aside.
3. In the same skillet, reduce heat to medium and add the chopped onion. Sauté until translucent and fragrant, about 4 minutes. This step releases the sweetness of the onion, a flavor base I grew up loving in every sauce Nonna Rosa made.
4. Add the minced garlic and cook for an additional minute, stirring constantly so it doesn’t burn.
5. Pour in the rice and stir well to coat each grain with the onion and garlic mixture. Toast the rice lightly for 2 minutes—this adds a subtle nuttiness and prevents it from becoming mushy.
6. Slowly add the chicken broth, scraping up any browned bits from the bottom of the pan. This is where the magic happens—those fond bits deepen the flavor and remind me of the bustling kitchen counters of my childhood.
7. Return the chicken thighs to the skillet, nestling them gently into the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let everything simmer gently for 20 minutes, or until the rice is tender and the chicken cooked through.
8. Remove the lid, pour in the heavy cream, and sprinkle the remaining thyme over the top. Stir gently to combine and cook uncovered for another 5 minutes to thicken the sauce.
9. If you’re using Parmesan, stir it in now, letting it melt into the creamy mixture for that extra layer of comfort.
10. Finish by tasting and adjusting seasoning with salt and pepper. Sprinkle fresh parsley over the top before serving to add a bright, fresh note.

When I prepare this with Olivia and Isabella, they love to sprinkle the parsley and sometimes sneak a taste of the sauce before it hits the plate! It’s those little moments in the kitchen that make cooking a true joy and a way to pass down traditions.