Place the chicken pieces in a bowl with 1 tbsp garlic-infused olive oil, thyme, garlic powder, and 1 tsp chicken stock powder. Mix to coat and set aside.
Heat 2 tbsp garlic-infused olive oil in a large oven-safe frying pan or casserole dish over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.
Add chicken and sear both sides until golden brown.
Push vegetables to the side. Add the chicken pieces and cook for 4-5 minutes, turning occasionally, until browned on all sides.
Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
Gradually add the chicken broth and a2 Milk® Full Cream, stirring constantly until the flour has dissolved and the sauce begins to thicken. A few small lumps are fine.
Add the 1 tsp chicken stock powder, salt, and pepper. Stir to combine, then turn off the heat.
Add the rinsed rice and stir through evenly.
Arrange the broccoli florets on top, pressing them gently into the rice mixture.
Transfer to oven (or if already in an oven-safe pan, place directly in oven). Bake uncovered for 40 minutes until rice is cooked through and top is golden.
Remove from oven and top with grated parmesan.
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