Preparation Steps

• Place an oven rack in the upper-middle position and preheat to 400°F. In a small bowl, whisk together the condensed soup, Greek yogurt, and Dijon; set aside.
• Pat the chicken dry and season with 1/4 teaspoon salt and a pinch of black pepper. Heat a large oven-safe skillet (11–12 inches) over medium-high heat and melt 2 tablespoons butter.
• Add onion with a small pinch of salt and cook until translucent, 2–3 minutes. Stir in garlic for 30 seconds. Push the aromatics to the edges, add the chicken to the center in a single layer, and sear until mostly opaque with light browning, 3–4 minutes. Transfer chicken and any juices to a plate (it will finish cooking later).
• Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet, then stir in the rinsed rice and smoked paprika. Cook, stirring, for 60–90 seconds to lightly toast the grains.
• Pour in the chicken broth, scrape up any browned bits, and season the liquid with the remaining salt and pepper. Bring to a simmer, then cover, reduce heat to low, and cook for 12 minutes.
• Scatter the broccoli evenly over the rice (do not stir). Cover and cook until the broccoli is crisp-tender and the rice is just cooked, 6–8 minutes. If the pan looks dry, splash in 2–3 tablespoons broth or water.
• Take the skillet off the heat. Fluff the rice, then fold in the reserved chicken and any juices. Pour in the soup-yogurt mixture and half of the cheddar. Stir until the casserole is creamy and evenly combined; taste and adjust seasoning as needed.
• Smooth the top, sprinkle with the remaining cheddar, and bake uncovered for 8 minutes. Switch to broil for 1–2 minutes until the cheese is spotty and golden. Let rest 5 minutes before serving.