This dish is another one pot meal making for easy clean up. Although, if you want to amp the flavor (and color) up a bit grill your chicken instead and then add to the cooked veggies. The dish seemed a little lacking so I added carrots as an afterthought so you won't see them in my step by step photos.
2 Tablespoons olive oil
1 small onion, diced
1 carrot, peeled and shredded
1-1/4 pounds boneless skinless chicken thighs, cut into 1" hunks
2 cups chicken broth
1/4 cup white wine (optional)
1 cup instant brown rice*
3/4 cup shredded Parmesan
Few pinches dry parsley (or 1/4 cup chopped parsley)
Salt and pepper (as needed)