Prep all ingredients per the instructions above.

Heat the olive oil in a large skillet or sauté pan over medium-high heat, about 375°F (190°C).

Add the chicken and season with salt, black pepper, garlic powder, and paprika. Cook, stirring occasionally, until the chicken is golden and seared on all sides. Remove from the pan and set aside.

In the same pan, add the diced onion and cook until softened and translucent. Add the minced garlic and cook briefly until fragrant.

Stir in the rice and toast briefly, then pour in the chicken broth and water, scraping up any browned bits from the bottom of the pan.

Bring to a simmer, then reduce the heat to low, cover, and cook for about 20 minutes.

Add the broccoli florets on top of the rice, cover again, and continue cooking until the rice is tender and the broccoli is bright green and cooked through.

Return the chicken to the pan and gently stir to combine. Add the shredded cheddar cheese, Parmesan cheese, oregano, thyme, and additional salt and black pepper as needed.

Cover and cook briefly until the cheese is melted and the casserole is heated through.

Pour sparkling water over lemon slices and gently stir. Serve over ice if desired.

Serve the casserole with lemon sparkling water.