Prep the ingredients by slicing the onion and mincing the garlic.

Cook the bacon and set it aside.

While the pan is at medium heat add the garlic and onion and saute for 3 minutes.

Add the ¼ cup of butter to the pan. Allow to melt and stir in the 2 tablespoons of flour. Continuously stir for three minutes.

Pour in 1 cup of chicken broth and stir together.

Stir in 1 cup of milk. Bring to a boil while stirring constantly.

Once it is at a boil reduce the heat and let simmer for 5 minutes. Then remove the pan from the heat.

Prep the ingredients by seasoning the chicken thighs with salt and pepper.

Slice the mushrooms and chop the broccoli.

Chop the cooked bacon.

Preheat the oven to 420 degrees.

Add ½ a tablespoon olive oil to a cast-iron skillet and allow to heat to medium-high heat.

Add the chicken thighs to the pan once heated skin side down. Brown the chicken, taking care to turn frequently to avoid burning the outside. Approximately 3 minutes on each side.

Remove the chicken from the pan and add ½ tablespoon olive oil.

Add in 3 cups of rice and let cook in the oil for 1 minute, stirring frequently.

Add in the mushroom slices and chopped broccoli. Cook all ingredients for 3 minutes.

Add the chicken back to the top of the skillet.

Pour in the chicken broth, avoiding the chicken. You want to keep the chicken dry to allow the skin to stay crispy.

Cook at 420 degrees in the oven for 18 minutes. You can check with a thermometer to make sure the chicken reaches an internal temperature of 160 degrees.

If you need to cook it any longer you can add some additional chicken broth to make sure the rice stays moist.

When the chicken is fully cooked remove and let sit to cool. Plate the chicken and rice and pour the gravy over the top. Serve hot.