I can do some amazing things with boneless, skinless chicken thighs and rice as a base for a stovetop casserole. The basic thing is to brown/cook the chicken in a large, deep skillet. For extra gourmet credit, do not use oil or spray and let the chicken stick a bit. Deglaze the pan with some white wine after you remove the chicken. Move the chicken to a plate temporarily and cook some veggies* in the pan. Add about an inch of chicken stock and quickly bring to a simmer. Add rice, and then add the chicken back in on top of the rice. Cover and simmer on low until the rice is done.

*Veggies and spices depend on the flavor profile you want. Delicious options are:

• mushroom and chiles (poblanos and/or anaheim chiles are wonderful, as is a bit of jalapeno for heat)
• broccoli and cheese, experiment with things like feta and gorgonzola
• broccoli and snow pea, soy sauce, ginger and garlic

I tend not to measure things with this, but go by taste and experience. It's pretty easy to get the rice cooked properly by using the risotto method. I also prefer thighs in this because they have a more intense flavor and stand up well to longer cooking. If you HAVE to use breasts, don't cook them with the rice, but add them at the end or you'll have rubber meat.