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

Put the chicken on a plate and season it with 1 teaspoon of the salt and all of the black pepper.

Add 1 tablespoon of the olive oil to the skillet and let it heat for about 30 seconds.

Add the chicken to the skillet in a single layer. Cook for 4 to 5 minutes, until the bottom is browned.

Stir the chicken and cook for 2 to 3 minutes more, until the outside is mostly cooked but the centers are not fully done. Transfer the chicken to a clean plate.

Add the remaining 1 tablespoon olive oil to the same skillet. Add the onion and cook over medium heat for 6 to 8 minutes, stirring often, until it is soft and lightly browned around the edges.

Add the garlic and dried oregano to the skillet. Stir for 30 seconds, just until the garlic smells fragrant.

Add the rice to the skillet. Stir for 1 minute so the grains are coated in the oil and onion mixture.

Pour the chicken broth into the skillet and add the remaining 1/4 teaspoon salt. Stir and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.

Bring the liquid to a gentle simmer, then stir in the artichoke hearts.

Return the chicken and any juices from the plate to the skillet. Spread the chicken pieces out so they sit in the rice mixture.

Cover the skillet with the lid and reduce the heat to low. Cook for 17 to 18 minutes, until most of the liquid is absorbed and the rice is tender.