Sear seasoned chicken pieces in a wide skillet or Dutch oven until golden; remove and set aside. Sauté onions and garlic in the same pot, then add rice and toast briefly. Pour in chicken broth and return the chicken on top. Add vegetables like peas, carrots, or bell peppers.
Bring to a simmer, cover, and cook until rice absorbs the liquid and chicken reaches safe internal temperature. Rest covered for 5–10 minutes and garnish with herbs.
This method yields juicy chicken and flavorful rice without extra pans. Use bone-in thighs for extra flavor or boneless for quicker cooking.