Instructions

• Heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Season the 1 lb chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add the seasoned chicken and the 1/2 diced onion to the skillet. Cook, stirring occasionally, until the chicken is lightly browned, the onions are tender, and the chicken is cooked through, about 6–8 minutes.
• Add the 2 minced garlic cloves to the skillet and cook, stirring, until fragrant, about 30 seconds.
• Add 1 cup white rice, 2 cups finely chopped broccoli, and a pinch of red pepper flakes to the skillet; stir to combine.
• Pour in 2 cups chicken stock, bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the rice is tender and the liquid is absorbed, about 17 minutes.
• Remove the lid and stir in 1/2 cup sour cream and 1/2 cup of the shredded cheese until creamy.
• Sprinkle the remaining 1 cup shredded cheese evenly over the skillet, replace the lid, and let sit over low heat until the cheese melts, about 2 minutes.
• Remove from heat and serve.