Start by patting chicken breasts dry with paper towels – this helps you get that nice golden crust. Season both sides generously with half the salt, pepper, and garlic powder.

Heat olive oil and butter in a large, deep skillet over medium-high heat until the butter’s fully melted and starts to bubble. Add the chicken and cook for about 5-6 minutes per side until golden brown. You want that rich color – it adds tons of flavor. Transfer to a plate and tent with foil to keep warm.

In the same pan (don’t clean it – those brown bits are gold!), lower heat to medium and add your diced onion. Cook for about 4 minutes, stirring occasionally, until they’re soft and translucent. Add minced garlic and cook for another 30 seconds until you can really smell that garlicky aroma.

Add rice to the pan and stir it around for about a minute to toast it slightly – this gives the final dish more depth. Add Italian seasoning and the remaining salt, pepper, and garlic powder.

Pour in the chicken broth and heavy cream, stirring well to scrape up any stuck bits from the bottom of the pan. Once it starts to simmer, nestle the chicken back into the pan on top of the rice.

Reduce heat to low, cover tightly, and let it cook for about 18-20 minutes. You’ll know the rice is done when there’s just a tiny bit of liquid left and the rice is tender when you test it.

Remove the chicken again (almost done, I promise!) and stir in the Parmesan cheese until it melts completely. Add your spinach and sun-dried tomatoes, stirring until the spinach just wilts – it only takes about a minute.

Place the chicken back on top, sprinkle with fresh parsley, and let it rest for 5 minutes before serving. This gives the sauce a chance to thicken up perfectly.