1-Getting chicken and rice just right is all about following simple steps that build layers of flavor without overwhelming your kitchen. Start by combining the spices 2 teaspoons paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper and coat 1.25 pounds of boneless skinless chicken thighs evenly for that tasty seasoning.

2-Heat 1 tablespoon of cooking oil in a skillet over medium heat and sear the chicken until browned, which takes about 5 minutes, then remove it from the pan to let it rest. I find this step really locks in the juices, making the chicken tender later on. Reduce the heat to medium-low, add the remaining 1 tablespoon of oil and the diced yellow onion, and sauté until softened, about 3-4 minutes.

3-Next, add 1 cup of uncooked long-grain white rice and sauté for 1 to 2 minutes to toast it lightly. Stir in 1.75 cups of vegetable broth, return the chicken to the skillet on top of the rice mixture, cover, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 20 minutes without lifting the lid patience is key here for fluffy rice. After simmering, turn off the heat and let it rest for 5 minutes, then fluff the rice and stir gently before serving, garnished with 1 tablespoon chopped parsley if desired.