Pat chicken dry and season all over with salt and pepper.

Heat 2 teaspoons extra virgin olive oil in a large pot over medium-high. Once shimmering, add the chicken—skin-side down—and cook without moving for 5-6 minutes. Once the chicken skin is golden-brown, flip and cook for 2 minutes more. Transfer chicken to a plate. Leave any fat in the pot and turn the heat to medium.

Add the onion to the pot and cook over medium heat for 3-4 minutes. Add the mushrooms and cook, occasionally stirring, for 8-9 minutes until golden brown. Adjust heat as needed.

Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.

Add the rice to the pot and toss to coat. Season with salt. Cook for 1 minute until it begins to toast lightly.

Pour in the wine and bring it to a boil. Cook for 1–2 minutes.

Add water or chicken stock and bring to a boil. Place chicken on top, reduce heat to low, cover, and simmer for 20–25 minutes.

Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes. Check the internal temperature of the chicken and ensure it’s 165°F. Once the temperature is reached, transfer the chicken to a plate.

Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the parmesan and simmer for 5-7 minutes or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.

If you like, you can place chicken on top and broil for 3-5 mins to crisp up the skin again!

Sprinkle a few basil leaves on top of the pot. Serve the rice with a chicken thigh on top and enjoy!