Step 1

Cut CHICKEN BREASTS into bite-sized pieces. Generously season with SALT and PEPPER.

Step 2

Set skillet over medium-high heat and heat half of OLIVE OIL.

Step 3

Add chicken to skillet and sauté 5 minutes, or just until cooked through. Do not overcook, especially if you like juicy chicken.

Step 4

Transfer chicken out of the skillet, cover, and set aside.

Step 5

Heat remaining OLIVE OIL in the skillet.

Step 6

Add ONIONS and GARLIC. Sauté about 3 minutes until tender and golden brown, stirring as needed.

Step 7

Add RICE and sauté a few minutes to toast, stirring as needed.

Step 8

Stir in MILK, CHICKEN BROTH, SALT, and PEPPER. Increase heat and bring just to a boil, stirring as needed.Note: If fork-tender broccoli is preferred, add the broccoli to the skillet now, otherwise, add it in step 10.

Step 9

Cover, reduce heat to medium-low, and simmer 10 minutes.

Step 10

Carefully open the lid and scatter BROCCOLI and CHICKEN over the rice without stirring it.

Step 11

Cover and simmer an additional 10 minutes.

Step 12

Carefully open the lid and confirm that the rice is fully cooked, the broccoli is tender, and the chicken is warmed through.

Step 13

Remove from heat and sprinkle CHEDDAR CHEESE over the surface.

Step 14

Cover and rest 5 minutes, or until cheese melts.

Step 15

Serve warm garnished with FRESH PARSLEY.