Heat the olive oil in a large skillet over medium high heat. Season the chicken pieces with salt and pepper and add to skillet along with the onion. Cook until chicken pieces are lightly browned and cooked through, and onion is tender, about 6 minutes.
Add the garlic, uncooked rice, broccoli, salt, pepper and red pepper flakes to the skillet. Stir in the chicken broth and bring mixture to a boil. Reduce heat to a simmer and cover. Cook for about 17 minutes, until rice is tender and liquid is absorbed.
Stir in the sour cream and 1/2 cup of the cheese until mixture is creamy. Top with the remaining cheese and place lid back on top. Let cheese melt over low heat, about 2 minutes. Enjoy!
*Feel free to substitute the boneless skinless chicken thighs for boneless skinless chicken breasts.