Heat a large oven-safe skillet over medium heat. Melt the butter and add the sliced onions. Cook them low and slow for about 20 minutes, stirring occasionally, until they’re golden and caramelized. This process brings out their natural sweetness and creates that deep, rich flavor. If you’re short on time, you can caramelize them faster on medium-high heat, but keep a close eye to avoid burning. A pinch of sugar can also speed up the process.

Remove the onions and set them aside. In the same skillet, place the chicken thighs skin-side down. Sear them for about 5 minutes per side until golden brown. This step locks in the juices and gives the chicken a beautiful, crispy exterior. You don’t need to cook them all the way through at this point—they’ll finish cooking in the oven.

Spread the rice evenly across the skillet. Layer the caramelized onions on top. Nestle the seared chicken thighs over the onions. Pour the beef broth evenly over the entire skillet and add a splash of Worcestershire sauce. Sprinkle thyme and garlic over everything, then season with salt and pepper. Make sure the broth completely covers the rice to ensure even cooking.

Preheat your oven to 375°F (190°C). Cover the skillet tightly with foil and bake for 35 minutes. The steam will help the rice cook perfectly while keeping the chicken tender and juicy. Remove the foil, sprinkle the cheese on top, and bake uncovered for another 10 minutes, or until the rice is tender and the cheese is melted and bubbly. For a crispy cheese topping, broil for an additional 2-3 minutes.

Let the dish rest for about 5 minutes before serving. This allows the flavors to meld beautifully and the rice to set. Serve straight from the skillet with a side salad or roasted veggies for a complete meal. The vibrant colors and irresistible aroma will have everyone digging in right away.