Follow these step-by-step instructions carefully to achieve perfectly cooked, flavorful chicken and fluffy rice every time. The key is to build layers of flavor in the same pan.

1. Prepare and Season the Chicken: Pat the chicken cubes completely dry with paper towels. This is a crucial step to ensure a good sear rather than steaming the meat. In a medium bowl, toss the chicken cubes with ½ teaspoon of salt and ¼ teaspoon of black pepper until evenly coated.
2. Sear the Chicken: Place a large, deep skillet or Dutch oven with a lid over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the seasoned chicken to the pan in a single layer. Be careful not to overcrowd the pan; work in batches if necessary. Sear the chicken for 2-3 minutes per side, until golden brown and cooked through. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking with the rice. Remove the seared chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the 3 tablespoons of butter to the same skillet, allowing it to melt and scrape up any browned bits (fond) from the bottom of the pan—this is packed with flavor! Add the finely chopped onion and sauté for 4-5 minutes, or until it becomes soft and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Toast the Rice: Add the rinsed and drained rice to the skillet. Stir constantly for about 1-2 minutes, allowing the grains to toast in the butter and aromatics. This step is vital as it enhances the nutty flavor of the rice and helps keep the grains separate and fluffy.
5. Deglaze and Simmer: Pour in the 3 cups of chicken broth, the juice of the lemon, the remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper. Use a wooden spoon to scrape any remaining browned bits from the bottom of the pan. Bring the liquid to a boil.
6. Combine and Cook: Once the broth is boiling, return the seared chicken and any accumulated juices back to the skillet. Stir gently to combine. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes, or until the rice has absorbed all the liquid. Avoid lifting the lid during this time, as it will release the steam needed to cook the rice properly.
7. Rest and Finish: Remove the skillet from the heat and let it stand, covered, for 10 minutes. This resting period is essential; it allows the rice to steam fully, becoming light and fluffy. Do not skip this step!
8. Fluff and Garnish: After resting, remove the lid. Zest the entire lemon directly over the dish. Add the chopped fresh parsley. Use a fork to gently fluff the rice and mix in the zest and parsley. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired. Serve immediately.