Season the chicken cubes with salt and pepper. In a large oven-safe pan, heat olive oil over medium-high heat. Sear the chicken pieces until golden brown on all sides, about 5-7 minutes. Note: Don’t worry about cooking them all the way through; they’ll finish in the oven.

Tip: Brown the chicken in batches if needed to avoid overcrowding the pan, which could cause boiling instead of browning.

Transfer the browned chicken to a plate and set aside.

In the same pan, reduce heat to medium. Add the chopped onion and cook until translucent (about 5 minutes). Add the minced garlic and stir until fragrant (about 30 seconds).

Return the chicken to the pan. Add the rinsed rice, chicken stock, and water. Stir well, bring to a boil, then reduce to low heat and cover. Simmer for 10 minutes.

Stir in the chopped broccoli, cover again, and cook until rice is tender and the liquid is absorbed, about another 10-15 minutes. Stir occasionally to prevent sticking.

Preheat your oven to 425°F (220°C). Once the rice is tender, stir in the milk and 1 cup of the shredded cheddar cheese until well combined.

Sprinkle the remaining cheddar cheese over the top. Transfer the pan to the oven and bake uncovered for 10-15 minutes, or until the cheese is melted and bubbling.