Set a 12-inch deep skillet with a lid over medium-high heat.

Pat the chicken dry with paper towels. Season it with 3/4 teaspoon of the salt and the black pepper.

Add 1 tablespoon of the olive oil to the hot skillet.

Put the chicken into the skillet in a single layer. Cook for 4 minutes without stirring, until the bottom side is browned in spots.

Brown the chicken: Turn the chicken pieces with tongs. Cook for 2 minutes more, until the second side loses most of its raw color.

Transfer the chicken and any juices to a plate. Leave the skillet on the stove.

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the onion to the skillet. Cook for 4 minutes, stirring a few times, until the onion softens.

Add the garlic to the skillet. Stir for 30 seconds, just until it smells fragrant.

Start the rice: Add the rinsed rice to the skillet. Stir for 1 minute so the grains are coated with oil and look a little glossy.

Pour the chicken broth into the skillet. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan.

Add the artichoke hearts and the remaining 1/2 teaspoon salt. Bring the liquid to a gentle boil.

Return the chicken and any juices from the plate to the skillet. Spread the pieces across the rice so they cook evenly.