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In a skillet with high sides, add the oil, let it heat up on the stove.
Add the chicken thighs skin side down, season with salt, pepper, and Italian seasoning.
Sear the chicken for 4 to 5 minutes on each side, once one side is golden, flip it over and season the other side too.
Once the chicken has color on both sides, remove it from the pan, and discard most of the oil that rendered from the skin.
Add the onions and sauté them for about a minute.
Add the garlic, and stir.
Add a splash of white wine and let it cook off fully.
Add the rice and stir.
Place the chicken back on top and pour in the veggie broth.
Add a splash of cooking cream or coconut milk from a can, give it a mix and let it come to a boil.
Reduce the heat to low and cook it covered for 25 minutes.
Garnish with parsley and enjoy.