Make sure your oven is at least halfway up to temperature (at least 350 degrees F).

Heat the olive oil in a big, covered oven-safe pan over medium heat.

Add some salt and pepper to the chicken thighs before throwing them in the pan. Chicken has to be seared for roughly 4 to 5 minutes per side.

Take the chicken out of the pan and let most of the fat drain off, but keep a teaspoon or two.

Mushrooms, onions, and garlic should be added to the pan and cooked for 4-5 minutes while turning often, or until tender.

Mix in the parsley, thyme, salt, and pepper.

Stir in the rice, cream, and chicken broth. Bring the liquid to a low boil (steaming with small bubbles forming along the edges of the pot, but not quite boiling).

Put the chicken over the rice and cover the skillet.

Bake the skillet for 35 minutes in a preheated oven. Remove the lid and bake for a further 10 minutes, or until the rice is cooked.