Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.

Cook the Rice: In the same skillet, add the rice and ranch seasoning mix. Stir to coat the rice in the seasoning. Add the chicken broth and bring to a simmer. Cover and cook for 15–18 minutes, or until the rice is tender and the liquid is absorbed.

Combine: Return the cooked chicken to the skillet and stir in the shredded cheddar cheese and milk. Cook for an additional 3–5 minutes until the cheese is melted and the mixture is creamy.

Serve: Garnish with chopped parsley if desired and serve hot.