Season chicken breasts on both sides with paprika, poultry seasoning, garlic powder, salt, and pepper.

Using a large skillet, heat one tablespoon oil and brown the chicken breasts on both sides, about 3 minutes on each side. Transfer to a plate.

In the same skillet, add the other tablespoon of oil, and saute the onions and bell peppers until the onions are translucent for about two minutes.

Pour in the condensed cream of chicken soup and water. Add the rice and broccoli florets. Return the chicken to the skillet and place them on top of the rice. Put the lid on and cook on low heat for 10 minutes or until the rice is tender and cooked through.