Dice the onion. Set aside.
In a bowl, mix the paprika, Italian seasoning, salt, and pepper.
Roll each chicken thigh in the seasoning mixture to coat.
Cook the chicken for 2-3 minutes on each side until browned.
Remove the chicken and set aside. Add the onion to the skillet and saute until translucent.
Add the rice, chicken broth, and ¾ cup of water to the skillet.
Return the chicken to the skillet and bring the liquid to a boil.
Reduce the heat, cover and simmer for 35 minutes. Then, without lifting the lid, let it sit for another 5-10 minutes.
To serve, remove the lid and fluff the rice. Garnish with chopped parsley.