Creating One-Pot Italian Tomato Chicken & Rice can be a straightforward process. Here are the steps to guide you:

1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Brown Chicken: Season the chicken thighs with salt and pepper. Add them to the pot and brown them for about 5-6 minutes on each side. Remove chicken and set aside.
3. Sauté Onions and Garlic: In the same pot, add the chopped onion and garlic. Cook until the onion becomes translucent, about 3-4 minutes.
4. Add Rice: Stir in the rice, allowing it to toast for about 1-2 minutes.
5. Combine Ingredients: Return the browned chicken to the pot. Pour in the chicken broth, diced tomatoes (with juices), oregano, basil, and red pepper flakes. Stir gently to combine.
6. Bring to a Boil: Raise the heat to bring the mixture to a boil.
7. Simmer: Once boiling, reduce heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
8. Check Chicken: Ensure the chicken is cooked through (internal temperature should reach 165°F). If necessary, cook a few more minutes.
9. Fluff and Serve: Remove from heat, fluff the rice with a fork, and let it rest for 5 minutes before serving.
10. Garnish: Sprinkle fresh parsley on top before serving for added flavor and color.

These steps will lead you to a fantastic One-Pot Italian Tomato Chicken & Rice that satisfies all!