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Prep the cheese mixture. In a small bowl, combine the Greek yogurt, cheeses, lemon juice, and Dijon mustard. Stir to combine and set aside.
Cut the chicken breast into bite-sized pieces. Chop the yellow onion, mince the garlic, and cut the broccoli florets into small pieces. Heat a large skillet on medium to medium-high heat. Add the olive oil. Once heated, add the onion, garlic, chicken, and seasonings. Cook 6-8 minutes until chicken is fully cooked and reaches an internal temperature of 165℉ (75°C).
Add the rice and broth. Bring to a boil. Lower heat, cover, and simmer for 3-5 minutes.
To the skillet, add the broccoli. Give it a stir. Cover again and simmer 15-18 minutes, stirring occasionally so the rice doesn't stick to the bottom of the pan.
Turn off the heat and add the cheese mixture on top. Stir it in until the cheese melts and Greek yogurt is mixed in completely. Give it a taste and add more salt as needed.