Cheesy Broccoli Chickenand Rice Skillet

Cut the chicken breast into bite‑size pieces and roughly chop the broccoli.

Heat the butter in a large skillet over medium‑high heat. Add the chicken pieces and chopped onion, spreading them evenly; season with salt, pepper, paprika, and ranch seasoning.

When the chicken is nearly cooked through, add the minced garlic and stir briefly. Then add the rinsed jasmine rice, the chopped broccoli, and the chicken broth. Bring to a boil, reduce heat to medium‑low, cover, and simmer for about 18 minutes until the rice is tender and the liquid is absorbed.

Stir in about 1 cup of shredded Colby Jack cheese until melted. Sprinkle the remaining cheese on top, cover the skillet again until the cheese fully melts, or place under the broiler for a few minutes for a golden crust.

Serve hot directly from the skillet.