Pat the chicken thighs dry and season both sides with 1 tsp salt, 1/2 tsp pepper and the paprika. Drying the surface removes moisture so the meat sears instead of steaming—this builds the caramelized fond that adds deep flavor to the braise.

Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and 1 tbsp butter. When the butter foams and just begins to brown, add the chicken in a single layer (work in two batches if needed). Sear 3–4 minutes per side until golden-brown. Searing develops Maillard browning which creates complex savory notes in the finished sauce. Transfer chicken to a plate and set aside.

Reduce heat to medium and add the remaining 1 tbsp butter. Add the diced onion and a pinch of salt and sweat for 4–6 minutes until translucent and slightly golden. Sweating (gentle cooking) softens the onion and converts starches to sugars without browning, which creates a sweet base for the rice.

Add the minced garlic, dried thyme and a quick stir for 30 seconds to bloom the aromatics—this releases the garlic’s fragrance but avoids bitter burnt garlic. Stir in the rice and cook 90 seconds, stirring constantly. Toasting the rice briefly coats each grain in fat and flavor and starts to release starch for a creamier texture.

Pour in the chicken stock and whole milk, stir to combine, and scrape up any browned bits from the bottom of the pan (the fond). Bring to a gentle simmer — not a rolling boil — to prevent milk from scorching. Simmering gently lets the rice absorb liquid evenly and keeps the milk from curdling.

Nestle the seared chicken thighs back into the pan, skin-side up if using skin-on, spacing them so each piece contacts the rice and liquid. Reduce heat to low, cover tightly, and simmer gently for 18–22 minutes, or until rice is tender and chicken reaches an internal temperature of 74°C (165°F). Covering traps steam which finishes cooking the rice and chicken evenly.

Once cooked, remove the lid and transfer the chicken to a plate. Increase heat briefly and stir the rice to check texture; if the mixture is too loose, simmer uncovered 1–3 minutes to concentrate flavors; if too dry, add up to 2–3 tbsp hot water or stock to loosen. Rest the chicken for 5 minutes—resting lets the juices redistribute so the meat stays moist.

Stir in the lemon zest and adjust seasoning with salt and pepper to taste. Spoon a generous bed of the creamy milk-simmered rice onto warmed plates, top with a chicken thigh, spoon some of the pan juices and rice over the meat, and finish with chopped parsley for freshness. Lemon zest brightens the richness and balances the dish.