Preheat the oven to 350°F.
Season the chicken thighs generously with paprika (or seasoning of choice), salt, and pepper.
In a large oven-safe pan or Dutch oven, heat the olive oil over medium heat. Sear the chicken thighs, skin side down, for about 4–5 minutes until golden. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set aside.
In the same pan, add the diced onion. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the rice and toast lightly, stirring for about 30 seconds.
Pour in the chicken broth and stir in the Challenge Butter Cube. Mix well to combine.
Nestle the chicken thighs skin side up into the rice. Bring the mixture to a simmer, then cover and transfer to the oven.
Bake for 20-25 minutes, then check the rice. If it looks dry, add a splash more broth. If the rice is fully cooked and you want crispier chicken, broil for 1–2 minutes to finish.
Remove the chicken. Fluff the rice with a fork, then serve with lemon slices and parsley.
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