In an extra-large skillet, heat oil over medium heat.
Season chicken breasts with salt, garlic powder, and pepper.
Add chicken to the skillet and cook for about 3 minutes per side or until golden brown.
Distribute the chopped onion to the pan, around the chicken, and cook for 3 minutes.
Add the rice to the onion and saute for one minute before pouring the broth over the rice.
Cook for five minutes or until the rice is tender and has absorbed most of the liquid.
Place the broccoli in the skillet and cover with lid or aluminum foil to steam the broccoli for three minutes or until tender.
Add ½ cup cheese to the rice and broccoli and stir to blend. Top the chicken breasts with the remaining cheese and cover until the cheese has melted.
Serve warm.