1-First, heat 2 tablespoons of olive oil in a large pan over medium heat and sauté the finely diced 1/2 medium yellow onion until it’s soft, which takes a few minutes.

2-Next, season the 1 pound of boneless skinless chicken breasts, cut into bite-sized pieces, with 1 teaspoon kosher salt and freshly ground pepper to taste, then brown it in the same pan over medium-high heat.

3-Add the 2 cloves of minced garlic and cook for about one more minute to bring out that great aroma.

4-Push the chicken to one side of the pan, add the remaining tablespoon of olive oil on the other side, and sauté the 1 cup of uncooked white rice for a couple of minutes until it’s lightly toasted.

5-Pour in the 2 1/2 cups of chicken broth, bring it to a boil, then reduce the heat, cover, and let it simmer for about 12 minutes.

6-Stir in the 2 1/2 cups of bite-sized broccoli florets evenly, combine everything, cover again, and cook for another 8 minutes until the broccoli and rice are tender.

7-Finally, remove from heat, stir in 1/2 cup of shredded cheddar cheese, sprinkle extra cheese on top, cover, and let it sit for 1-2 minutes until the cheese melts perfectly. Serve it up hot for that gooey, cheesy finish. Explore more easy recipes on our site, like quick cakes for dessert.