Golden, crisp-skinned chicken thighs rest on top of a rich, savory rice bake that soaks up every bit of flavor from the pan drippings underneath. Mushrooms, carrots, celery, and onion melt into the rice as it bakes, while coconut milk and a spoonful of Dijon mustard build a creamy, deeply seasoned base that doesn't need a drop of dairy to feel indulgent. Smoked paprika and thyme give the whole dish a warm, cozy backbone, and a scatter of sweet peas at the end brightens every forkful. It all bakes together in one dish, so the rice turns tender and the chicken skin stays satisfyingly crisp with almost no fuss. This one-pan comfort food is a smart pick for a gluten free dinner rotation, especially on nights when you want something hearty that still feels easy to pull off. Finish it with a little fresh parsley and serve it straight from the baking dish for the coziest kind of weeknight meal.
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Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with ½ tsp of the salt and ¼ tsp of the pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate and set aside; leave the drippings in the skillet.
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