First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.

Heat 1.5 tablespoons olive oil in a large skillet with a cover over medium/high heat. When the olive oil is fragrant, sear chicken thighs on both sides for 3-4 minutes to get them golden brown. Remove from heat.

Deglaze the pan with the white wine and scrape the brown bits from the bottom of the pan.

Add the butter to the wine. When the butter has melted, add the mushrooms to the skillet and toss until coated. Season with 1/2 teaspoon of salt and saute for 3-4 minutes.

Add the onions and garlic and saute for another 2-3 minutes.

Add in white rice, chicken broth, Worcestershire sauce, spices, and remaining salt. Mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.

Place the seared chicken thighs on top of the rice and place the top on the skillet.

Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it’s not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.

Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.

Top with fresh thyme and parmesan cheese. Serve immediately.