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Add olive oil to a wide pan or pot. Bring the burner up to medium-high heat.
Add chicken thighs, salt, pepper, paprika, Italian seasoning, and onion powder to the pot. Cook for a couple minutes, then add in garlic. Cook while stirring until the garlic softens.
Add the rice, and broth. Bring the stove top up to high heat until the broth begins to boil.
Reduce the heat to medium-low and cook for 12-14 minutes. Remove the lid, add the broccoli and continue to cook for an additional 10 minutes or until the chicken is cooked through and the rice is cooked.
Turn off the heat and stir in shredded cheese.