Prep the ingredients. Cut the chicken into 1-inch pieces. Rinse the rice under cold water until the water runs mostly clear. Chop the onion, mince the garlic, and cube the cream cheese so it melts quickly.

Season the chicken. Toss the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, the paprika, and 1 teaspoon Italian seasoning. This builds flavor from the start.

Sear the chicken. Heat a large deep skillet or Dutch oven over medium-high. Add olive oil and butter. Sear the chicken in a single layer for 3–4 minutes per side until lightly golden. It doesn’t need to be fully cooked yet. Transfer to a plate.

Sauté aromatics. Reduce heat to medium. Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds, just until fragrant.

Toast the rice. Add the rinsed rice to the pan. Stir for 1–2 minutes to coat it in the aromatics and oil. This helps it cook evenly and adds a toasty note.

Add liquids and flavor. Pour in the chicken broth. Stir in the remaining Italian seasoning, sun-dried tomatoes, and a pinch of red pepper flakes if using. Bring to a gentle boil.

Simmer with chicken. Return the seared chicken and any juices to the pot. Reduce heat to low, cover, and simmer for 15–18 minutes, stirring once or twice, until the rice is tender and most liquid is absorbed.

Make it creamy. Turn heat to low. Add the cream cheese and Parmesan. Stir gently until the cream cheese melts into a smooth sauce. If it feels too thick, splash in a bit more warm broth or water to loosen.

Finish with greens. Fold in the spinach and cook 1–2 minutes until wilted. Taste and adjust seasoning with salt and pepper.

Rest and serve. Let the pot sit uncovered for 3–5 minutes to thicken slightly. Garnish with chopped basil or parsley and extra Parmesan. Serve warm.