1. Pat chicken dry and season with salt and pepper.

2. Heat 2 tbsp oil in a large Dutch oven over medium-high heat.

3. Brown half of the chicken on both sides, 5-8 minutes per side.

4. Transfer chicken to a plate to reserve.

5. Add 1 tbsp oil, heat, and brown remaining chicken as above. Transfer to plate and reserve.

6. Reduce heat to medium-low and add 1 tbsp oil, onion, garlic, thyme, pepper flakes, and 1/2 tsp salt to pot.

7. Cover; cook, stirring often, until onion is softened, about 8-10 minutes.

8. Stir in rice, increase heat to medium, and cook, uncovered, until edges turn translucent- about 3 minutes.

9. Stir in broth and wine; bring to a simmer and deglaze pan.

10. Cover, reduce heat to low, and cook for 10 minutes.

11. Gently lay chicken on top of rice and continue to cook 15 minutes more or until chicken is done.

12. Transfer chicken to a plate, cover with foil, and reserve.

13. Stir broccoli into rice, cover, and let pot stand off the heat until rice is tender and broccoli has warmed through, about 10 minutes.

14. Stir in cheese, season with salt and pepper, and serve with chicken.