Cut the chicken into small, bite-sized pieces. Roughly chop broccoli into small florets.

In a large skillet over medium-high heat, melt the butter. Add the chicken and spread it out evenly in the pan. Season with salt, black pepper, paprika, and ranch seasoning.

Once the chicken is almost cooked through, add the chopped onion and minced garlic. Sauté until the onion is soft and fragrant.

Stir in the uncooked rice, broccoli florets, and chicken broth.

Bring everything to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes, until the rice is tender and the liquid is mostly absorbed.

Stir in about ½ cup of the shredded cheddar until melted and creamy. Sprinkle the rest of the cheese over the top, cover to melt, or broil for a bubbly golden finish.

Dish up hot and enjoy every cheesy, comforting bite.