1cupfrozen peas and carrots, or half a cup of each
1/4cupfresh chopped parsley
Generously salt the chicken thighs 30-60 minutes before cooking. Allow them to come to room temperature by placing them on the counter for 10-15 minutes before cooking. Combine paprika, garlic powder, salt, and pepper in a small bowl and season both sides of the chicken.
Heat a large cast iron skillet on medium high heat with 1 tbsp of olive oil. When oil is shimmering, place the chicken thighs in the pan and cook 4-5 minutes per side. Remove chicken from pan and set aside.
Add the uncooked rice, chicken broth, garlic, cooking wine, bay leaves, Italian seasoning, mushrooms, and pearl onions to the pan. Reduce the heat to medium low and simmer, covered, for 15-20 minutes or until rice is cooked and tender. Stir occasionally.
Stir in the half and half, parmesan cheese, peas, carrots, and parsley. Season with salt and pepper to taste and add the cooked chicken thighs back into the pan. Simmer, uncovered, on low heat for 5-10 minutes, until thick and creamy.