1. Prepare the Chicken: Start by heating the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the cut chicken thigh pieces to the hot pan and cook for 5-7 minutes, stirring occasionally, until they are lightly browned on all sides. The chicken doesn’t need to be cooked through at this stage, just nicely seared. Remove the chicken from the skillet and set it aside on a plate.

2. Saute Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for about 3-5 minutes, stirring until it softens and becomes translucent. Next, add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

3. Combine Liquids and Seasonings: Pour in the undrained diced tomatoes, tomato sauce, and chicken broth into the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan – these add extra flavor! Add the dried basil, dried oregano, and black pepper. Bring the mixture to a gentle simmer.

4. Add Rice and Chicken: Stir in the uncooked long-grain white rice until it is evenly distributed in the liquid. Return the partially cooked chicken pieces to the skillet, nestling them into the rice and sauce. Make sure the chicken is mostly submerged to cook properly.

5. Simmer and Cook: Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 18-20 minutes. Avoid lifting the lid during this time, as it allows steam to escape, which is crucial for cooking the rice evenly. The rice should absorb all the liquid and become tender.

6. Rest and Garnish: Once the cooking time is up, remove the skillet from the heat and let it rest, still covered, for 5 minutes. This resting period allows the rice to fully steam and become fluffy. Finally, remove the lid, fluff the rice gently with a fork, and stir in the fresh chopped basil. Serve immediately, topped with grated Parmesan cheese if desired.