Step 1: Season and Sear the Chicken

1. Season chicken thighs with paprika, garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken thighs for 5–7 minutes per side until golden brown. Remove and set aside.

Step 2: Prepare the Creamy Sauce

1. In the same skillet, sauté diced onion and minced garlic for 3–4 minutes until softened and fragrant.
2. Stir in cream of mushroom soup and heavy cream, mixing until smooth.
3. Bring the sauce to a gentle simmer, letting the flavors meld.

Step 3: Simmer the Chicken in the Sauce

1. Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the sauce.
2. Cover the skillet and simmer on low heat for 20–25 minutes until the chicken is tender and cooked through.

Step 4: Cook the Brown Rice

1. In a medium pot, bring chicken broth to a boil.
2. Add brown rice, reduce the heat to low, cover, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.

Step 5: Serve and Garnish

1. Plate a portion of brown rice and top with a chicken thigh and creamy sauce.
2. Garnish with fresh parsley for added freshness and color. Serve warm.