Step 1: Season both sides of the chicken breasts with garlic powder, paprika, salt, and black pepper. Set them aside while you heat the skillet so the seasoning has a few minutes to settle into the meat.

Step 2: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and sear them for 5 to 6 minutes per side, or until they are golden brown and cooked through. Once done, transfer the chicken to a plate and tent loosely with foil to keep warm.

Step 3: Reduce the heat to medium and add butter to the same skillet. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Step 4: Pour in the uncooked rice and stir to coat it evenly in the garlic butter. Add the chicken broth, bring it to a gentle simmer, then cover and cook for 15 minutes. Stir occasionally to make sure the rice doesn’t stick to the bottom.

Step 5:
Once the rice is almost tender and most of the broth is absorbed, stir in the heavy cream and Parmesan cheese. Mix well until the sauce becomes creamy. Add the chopped spinach and cook for another 2-3 minutes, just until the spinach is wilted and blended into the rice. Return the chicken to the skillet, spoon some of the creamy rice over the top, and cook everything together for 2-3 more minutes until heated through. Garnish with fresh parsley before serving.