Step 1: Prepare the Ingredients

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a thin layer of olive oil.
2. Dice the chicken into bite-sized pieces, ensuring they are uniform in size for even cooking. Season lightly with salt and pepper. Chop the broccoli florets into smaller pieces to ensure they cook through in the oven.
3. Rinse the rice under cold water until the water runs clear. This step helps to remove excess starch and keeps the rice fluffy.

Step 2: Sauté Aromatics

1. In a large skillet over medium heat, add olive oil or unsalted butter. Sauté the chopped onion until translucent, about 3-4 minutes.
2. Add the minced garlic and continue to cook for another minute, until fragrant.
3. Add the diced chicken to the skillet and cook until lightly browned, but not fully cooked through (it will finish cooking in the oven). Remove from heat and set aside.

Step 3: Assemble the Bake

1. In the prepared baking dish, combine the rice, partially cooked chicken, sautéed onions and garlic, and broccoli florets.
2. Season with dried thyme, dried oregano, salt, and black pepper. Pour the chicken broth evenly over the ingredients.
3. Sprinkle the shredded sharp cheddar cheese over the top, spreading it evenly. Use a spoon to gently stir the mixture in the baking dish to ensure everything is evenly distributed.

Step 4: Prepare the Herb Crust

1. In a medium bowl, combine the panko breadcrumbs, chopped fresh parsley, chopped chives, grated Parmesan cheese, and melted butter.
2. Mix well until the breadcrumbs are fully coated with the butter and herbs. Sprinkle this mixture evenly over the top of the rice bake.

Step 5: Bake

1. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
2. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the rice is tender, the chicken is cooked through, and the topping is golden brown.
3. If you prefer a crunchier crust, you can broil the dish for an additional 2-3 minutes at the end, keeping a close eye to avoid burning.