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Season the chicken liberally on both sides with salt and pepper.
Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
Remove the chicken and place on a foil tented plate to keep warm.
Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165F.
Serve and enjoy!