Heat 1 tablespoon olive oil in a large heavy-duty skillet or pot over medium-high heat.
Season 5–6 bone-in, skin-on chicken thighs with salt and pepper, then place them skin-side down in the hot pan; brown 4–5 minutes per side until golden.
Stir in 3 minced garlic cloves and cook about 30 seconds until fragrant.
Add 2 cups chicken broth, cover the skillet, reduce heat to a simmer, and cook 12–15 minutes.
Remove the lid, add 1 cup washed uncooked jasmine or basmati rice to the pot, reduce heat to low, replace the lid, and simmer 12 minutes or until the rice has absorbed the broth and is tender.
When the rice is cooked, carefully remove the chicken thighs from the pan and set aside briefly.
Gently stir 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped basil, and 1/2 cup shredded Parmesan into the rice until combined.
Return the chicken thighs to the pan on top of the rice to heat through, then serve.
Optional: For crispier skin, sear the cooked chicken skin-side down in a nonstick pan (no added oil) for about 3 minutes until crispy.
