Heat olive oil in a large oven-safe skillet over medium heat. Toss in the chopped onion and diced chicken, cooking for around 5 minutes until the chicken is lightly browned and no longer pink inside. Season with salt and pepper. Add minced garlic and stir for 30 seconds until fragrant.

Stir in the rice, cream of chicken soup, and 2 cups of chicken broth. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about 15 minutes, stirring occasionally, until the rice is tender. Add more broth if needed to cook the rice fully.

Add the broccoli florets and half of the shredded cheese, cooking for another 2 minutes until the broccoli softens slightly. Sprinkle the remaining cheese on top and transfer the skillet to the broiler for a couple of minutes, just until the cheese melts and turns golden brown.

Garnish with chopped parsley and serve hot. Enjoy this cheesy and comforting dish!