In a medium pot, bring 1 cup of chicken broth to a boil. Add your rice, cover, and reduce heat to low. Simmer according to package instructions, about 15-20 minutes.

While the rice cooks, heat 1 tablespoon of olive oil in a large skillet. Add 1 pound of chicken breast seasoned with garlic powder, salt, and pepper. Cook for 6-7 minutes per side until golden brown.

Remove chicken from the skillet and set aside. Add 2 cups of broccoli florets in the same skillet, sauté for 4-5 minutes until vibrant green.

Return the seared chicken to the skillet with broccoli. Reduce heat to low and heat through for another 2-3 minutes.

In a mixing bowl, combine 1 cup of shredded cheddar cheese and 1/2 cup of heavy cream. Stir until smooth. Pour into the skillet with chicken and broccoli.

Gently fold in the cooked rice, mixing until well combined. Cook for an additional 2 minutes to meld flavors.

Taste and adjust seasonings, adding salt, pepper, or red pepper flakes if desired.