Preheat oven to 400 F. Pat chicken dry with a paper towel and season generously with salt and pepper.

Heat ghee in a skillet (oven-safe, if you have one) over medium-high heat until shimmering. Add chicken thighs, skin side down, and sear until crispy and golden brown, about 5 to 7 minutes. Transfer chicken to a large plate and leave hot fat in pan.

In the same skillet over medium-high heat, add diced onion and cook until softened and just starting to brown, about 3 minutes. Stir in the broccoli and cook for an additional 2 to 3 minutes. Add the rice, crushed tomatoes and chicken stock or water. Season with salt, pepper and dried basil (optional). Bring to a simmer and stir the rice until it’s evenly coated in tomato mixture.

Place chicken thighs skin side up over rice. Bring to a boil; rotate the chicken in the tomato sauce to coat, then cover with foil. Transfer dish to oven and bake until the rice has softened and absorbed most of the liquid, about 35 minutes.

Remove from oven and place chicken on a plate. Stir the cheese into the tomato-rice mixture until evenly distributed. Place the chicken thighs on top and return to the oven, uncovered, and continue baking for 10 minutes longer, until cheese is melted, the rice is fully cooked through, and the chicken thighs register 165 F.

Serve warm, seasoned with extra salt to taste. Sprinkle additional cheese if desired.