One-Pan Cheesy Chicken and Broccoli Rice

2 tablespoons olive oil

1 pound chicken breasts, cut into bite sized pieces

1 tablespoon butter

1 small onion

3 cloves garlic, finely chopped

1 cup extra long grain rice

2 1/2 cups chicken broth

2 cups broccoli florets, cut into bit size pieces

1 cup shredded cheddar cheese

1. Heat olive oil in a Farberware Dishwasher Safe Nonstick 11-inch Everything Pan over medium-high heat. Season chicken with salt and pepper and cook for 2 minutes per side. Remove chicken from pan and set aside.
2. Reduce heat to medium and melt butter. Add onions and garlic, season with salt and pepper, and cook for 3-4 minutes, until softened. Add rice and sauté for 1 minute.
3. Add chicken broth and stir to combine. Add chicken pieces back to pan and bring mixture to a boil. Reduce heat to low, cover with lid and simmer for 10 minutes.
4. Add broccoli, cover and continue to simmer for 6-10 minutes, until rice and broccoli are tender.
5. Remove from heat and stir in 1/2 cup cheese. Top with remaining cheese, cover and allow to stand for about 5 minutes, allowing the residual heat to melt the cheese.