Step 1

Preheat the oven to 375 degrees.

Step 2

Place a large deep skillet on the stove over medium high heat. Add the broccoli and 1/2 cup water to the pan. Cook the broccoli, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes.Season with salt and pepper to taste. Remove the broccoli from the pan and set aside; remove any excess water from the pan.

Step 3

Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste.

Step 4

Place the chicken in the pan, skin side down, and cook until the chicken is a deep golden brown, about 5-7 minutes. Flip the chicken and repeat the process with the other side.

Step 5

Remove the chicken from the pan and add the onion. Cook for 4-5 minutes or until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan.

Step 6

Pour in the chicken broth and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil.

Step 7

Cover the pan and place it in the oven. Bake for 35 minutes or until liquid has absorbed and chicken is cooked through.

Step 8

Remove the pan from the oven and place the chicken on a serving plate, cover with foil. Stir the broccoli and cheese into the rice mixture and place it back in the oven. Cook for 5 more minutes or until cheese is melted.

Step 9

Place the broccoli cheddar rice on the platter alongside the chicken. Garnish with parsley (optional) and serve.