1️⃣ Cut the chicken breasts into 1×1-inch cubes. Season with salt and pepper and mix. 🍗✨

2️⃣ Preheat the pan to medium/high heat and add olive oil. When the oil is hot, add the chicken and brown it on all sides for about 5-7 minutes. Note: We don’t need to cook the meat through at this point. 🍳

3️⃣ Transfer the browned chicken to a plate and set aside. 🍽️

4️⃣ Add chopped onion to the pan and cook for about 5 minutes, until soft and translucent. Add minced garlic and stir for about 30 seconds to release the aroma. 🧅🧄

5️⃣ Add the browned chicken back to the pot. 🥘

6️⃣ Add rinsed rice, chicken stock, and water. Mix everything and bring to a boil. Lower the heat to low and cover with the lid. 🍚💧🥣

7️⃣ After 10 minutes, add chopped broccoli and stir. Cover with the lid again and cook until the rice is fully cooked, stirring occasionally. 🥦🍚

8️⃣ Preheat the oven to 425°F (220°C). 🔥

9️⃣ When the rice is cooked, add milk and stir. Then add 1 cup of shredded sharp cheddar and fold it in. 🥛🧀

🔟 Sprinkle the remaining cheese on top and transfer the pan to the oven for about 10-15 minutes or until the cheese is melted and bubbling. 🧀🔥