In a large skillet, heat the olive oil over medium high. Sprinkle the chicken thighs with the italian seasoning as well as salt and pepper to taste. Place the chicken in the pan skin side down, cook for 5-6 minutes or until deep golden brown. Flip the chicken and cook on the other side for another 5 minutes or until golden brown.
Remove the chicken from the pan and cover. Add the onion into the pan, cook for 4-5 minutes or until translucent. Add the rice and cook for another 2 minutes.
Pour the white wine into the pan, turn up the heat to high and cook until the wine has evaporated. Add the chicken broth and 1/2 teaspoon salt to the pan.
Return the chicken to the pan and bring the liquid back to a boil. Cover the pan and place it in the oven. Bake for 40 minutes.
Remove the chicken from the pan. Add the pesto, tomatoes and cheese to the rice and stir to combine. Add more salt and pepper if needed. Put the chicken back on top of the rice and serve.