Halve, peel, and finely chop the onion. Drain the artichokes, then coarsly chop. Finely chop the parsley, keeping the leaves and stems separate. Mince or grate the garlic.

Heat 1/2 tablespoon olive oil in a medium pan over medium heat. Add half the onion and the parsley stems and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the rice and cook for 2 minutes, until lightly toasted. Add half the garlic and cook for another 30 seconds, until fragrant.

Add 1 stock concentrate and 1 1/2 cups water to the pan. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Stir in the artichokes and peas and continue to cook, covered, for another 5 minutes, until rice is tender. Set aside, covered, of the heat. No peeking!

Meanwhile, heat 1/2 tablespoon olive oil in a large pan over medium heat. Sean both sides of the chicken breats with salt and pepper. Sear for 4-5 minutes per side, until browned and juices run clear when pierced with a knife. Remove from the pan and set aside.

In the same pan you cooked the chicken in, heat another 1/2 tablespoon of olive oil over medium heat. Add the remaining onion to the pan and cook, stirring, for 5 minutes, until fragrant. Add the second stock concentrate and 1/4 cup water to the pan and simmer for 1-2 more minutes, until the sauce thickens slightly. Sprinkle in half the parsley leaves.

Thinly slice the chicken breasts against the grain. Fluff the rice pilaf with a fork. Serve the chicken over the pilaf and spoon the sauce over top. Sprinkle with remaining parsley leaves and enjoy!