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

Put the chicken pieces in a medium bowl. Season them lightly with salt and black pepper, and toss to coat.

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

Put the chicken into the skillet in one layer. Cook for 3 to 4 minutes, until the bottom side is browned in spots.

Turn the chicken pieces. Cook for 2 to 3 minutes more, until the second side has some color but the chicken is not fully cooked through. Transfer the chicken to a plate.

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil and the onion to the same skillet.

Cook the onion for 3 minutes, stirring often, until it starts to soften.

Put the zucchini into the skillet. Cook for 2 minutes, stirring a few times, until it looks glossy and just barely tender.

Add the rice to the skillet. Stir for 1 minute so the grains are coated with oil and mixed with the vegetables.

Pour the chicken broth into the skillet. Add the cannellini beans, and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

Return the chicken and any juices from the plate to the skillet. Spread the chicken pieces into an even layer over the rice.

Raise the heat until the liquid comes to a gentle boil. Cover the skillet, lower the heat to low, and cook for 16 to 18 minutes, until most of the liquid is absorbed and the rice is tender when you bite a grain.