Pat the chicken dry and season with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat until shimmering, then add the chicken pieces.
Sear the chicken for about 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside to rest.
Reduce the heat to medium and add the minced garlic to the same pan, cooking for about 30 seconds until fragrant and slightly golden.
Stir in the rice, allowing it to toast lightly in the garlic oil for about 1-2 minutes, so it becomes slightly translucent and develops a nutty aroma.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid. The mixture should be creamy with a slight crust forming at the bottom.
Stir in the shredded cheese until melted and evenly distributed, creating a cheesy, creamy texture throughout the rice.
Slice the rested chicken and return it to the pan, placing the pieces on top of the cheesy rice. Cover and cook for another 2-3 minutes to rewarm the chicken in the flavorful rice.
Remove from heat and let sit for a couple of minutes to allow the flavors to meld. Serve hot, with a crusty bit of rice at the bottom for added texture.
