If there’s 1 dish I could eat every day, this one would be it!

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the diced chicken, season with salt, pepper, garlic powder, and onion powder, and cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Stir in the white rice to coat it with the oil and spices, then pour in the chicken broth.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is nearly cooked.
5. Add the broccoli florets on top of the rice, cover again, and cook for an additional 5 minutes until the broccoli is tender and the rice is fully cooked.
6. Stir in the shredded cheddar cheese, Parmesan cheese, and milk until everything is well combined and the cheese is melted and creamy.

7. Adjust the seasoning if needed and serve hot.

Variations & Tips
For a bit of a kick, consider adding a pinch of red pepper flakes or a splash of hot sauce to the dish. If you’re not a fan of broccoli, you can substitute it with other veggies like frozen peas, spinach, or bell peppers. To make it even more indulgent, try mixing in some cooked bacon or ham. And if you’re looking for a lower carb option, you can replace the rice with cauliflower rice—just reduce the broth by half and adjust cooking times as necessary.