1cuplong grain rice or basmati rice (only use rice that cooks in 20 minutes -- brown rice and wild rice take longer to cook and won't work in this recipe and Minute Rice will get mushy.
Dry the chicken thighs with a paper towel and sprinkle with kosher salt and pepper.
Place a large heavy skillet on the stove and heat over medium high heat for one minute. Add one tablespoon olive oil and and rotate the pan so the oil slicks across and covers the bottom. Place the chicken thighs skin-side-down in the hot pan and cook for 2-3 minutes. Use tongs to flip the chicken and continue to cook for 2 more minutes. Transfer the chicken to a platter and set aside.
Add the mushrooms to the pan and cook for 4-5 minutes until softened and brown. Transfer the mushrooms to a small bowl and set aside.
Add the remaining teaspoon of olive oil to the pan. When the oil is hot, add the chopped onions and saute for 2-3 minutes until slightly softened and translucent.
Add the rice and cook, stirring occasionally until the rice begins to take on some color, about 1-2 minutes.
Stir in the garlic, thyme, rosemary and red pepper flakes and add the chicken broth, sun-dried tomatoes and artichokes.
Add the mushrooms back into the pan. Bring the mixture to a boil and use the tongs to nestle the chicken thighs into the rice mixture. Put the lid tightly on the pan and reduce the heat to a simmer (medium low). Cook for 15 minutes until the rice is tender and the chicken is cooked through.
Sprinkle with chopped parsley and serve.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a 325° oven for about 10-12 minutes.