Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a large, deep baking dish or casserole with cooking spray or olive oil to prevent sticking.

Step 2: Prepare the Rice and Broccoli Base
In the baking dish, add the uncooked long-grain white rice, diced onion, and minced garlic. Spread the mixture evenly across the bottom of the dish. Then, arrange the broccoli florets on top of the rice mixture. Season the rice and broccoli with a pinch of salt, pepper, and dried thyme. For a creamier texture, you can stir in the optional ½ cup of heavy cream at this stage.

Step 3: Add Chicken and Season
Pat the chicken breasts dry with a paper towel and season them on both sides with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Place the seasoned chicken breasts on top of the rice and broccoli in the baking dish, ensuring that they’re evenly spaced.

Step 4: Pour the Broth
Gently pour the chicken broth over the chicken, rice, and broccoli, making sure the liquid is evenly distributed. The broth will help cook the rice and keep the chicken moist as it bakes.

Step 5: Cover and Bake
Cover the baking dish tightly with aluminum foil. This will help trap the steam, ensuring the rice cooks through evenly and the chicken remains juicy. Bake in the preheated oven for 35-40 minutes.

Step 6: Uncover and Add Cheese (Optional)
After 35-40 minutes, remove the foil and check if the rice has absorbed most of the liquid and if the chicken is cooked through (internal temperature should be 165°F/74°C). If everything looks good, sprinkle the shredded cheddar cheese evenly over the top of the dish. Place it back in the oven, uncovered, for an additional 10 minutes to melt and brown the cheese slightly.

Step 7: Rest and Serve
Once the cheese is melted and bubbly, remove the dish from the oven and let it rest for 5 minutes to allow the flavors to settle. Garnish with freshly chopped parsley before serving.