A comforting one-pan dinner with chicken, rice, broccoli, and melted cheddar.

3 tablespoons olive oil

1/2 medium yellow onion, finely diced

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 garlic cloves, minced

1 teaspoon kosher salt

Black pepper to taste

1 cup uncooked long grain white rice

2 1/2 cups low-sodium chicken broth

2 1/2 cups broccoli florets, chopped

2 cups shredded sharp cheddar cheese

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1. Heat 2 tablespoons olive oil in a large skillet and cook onion until softened.

2. Season chicken and brown in the skillet over medium-high heat.

3. Add garlic and cook for 1 minute.

4. Push chicken aside, add remaining oil, and toast rice for 2 minutes.

5. Add broth, bring to a boil, cover, and simmer 12 minutes.

6. Stir in broccoli, cover, and cook 8 minutes.

7. Remove from heat and mix in 1/2 cup cheese.

8. Top with remaining cheese, cover, and let melt.

Best served fresh. Reheat with a splash of broth to restore texture.