Sauté onions in two tablespoons of olive oil over medium heat in a medium- large pan.
Season bite sized pieces of chicken with salt and pepper.
Soften onions (should take a few minutes) and turn the heat to medium high, add chicken to pan.
Brown the chicken pieces in the pan. (about 8 minutes per side, depending on the size of your chicken pieces)
Add minced garlic and cook for an additional minute.
Move chicken to one side of the pan and add 1 more TBSP of olive oil to the other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes. This will toast the rice and give it more flavor.
Add the chicken broth to the pan and bring the mixture to a boil.
Once boiling, lower the heat to a simmer and cover the pan with a lid.
Cook the covered chicken and rice mixture for about 12 minutes.
Distribute the broccoli evenly over the chicken and rice mixture and stir to combine.
Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
Remove from heat and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.