Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering. Pat the chicken pieces dry with paper towels, then season with salt and pepper. Brown the chicken for 5-7 minutes per side until golden, working in batches if needed to avoid crowding the pan. Transfer cooked chicken to a clean plate.

In the same skillet, sauté diced onion for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in paprika and oregano, coating the onions and aromatics in the spices for enhanced flavor.

Add the uncooked rice to the skillet and stir constantly for 2 minutes to lightly toast the grains. This toasting step adds a subtle nuttiness to your one pan chicken rice dinner. Pour in the chicken broth and diced tomatoes with their juices, stirring well to combine.

Return the browned chicken pieces to the skillet, nestling them into the rice mixture. Bring the liquid to a boil, then immediately reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes without lifting the lid, allowing the rice to absorb the liquid completely.

After 18-20 minutes, scatter the diced red bell pepper and frozen peas over the top. Replace the lid and cook for an additional 3-4 minutes until the peas are heated through and the easy chicken skillet reaches completion.

Remove from heat and let rest, covered, for 2 minutes. Fluff the rice gently with a fork and taste for seasoning, adjusting salt and pepper if needed. Garnish generously with fresh chopped parsley before serving.