Start by seasoning the chicken pieces with sea salt, pepper, Italian seasoning, paprika, and onion powder. Make sure each piece is evenly coated for maximum flavor.
In a large skillet, melt 1 tablespoon of butter over medium heat. Once hot, add the seasoned chicken and sear for about 4-5 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the long grain white rice to the skillet and stir well to coat in the buttery garlic mixture. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low.
Nestle the seared chicken back into the skillet, cover, and let it simmer for about 18-20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
Once the rice is tender, add the chopped spinach and stir until it wilts. If desired, sprinkle freshly grated parmesan cheese over the top and allow it to melt slightly.
Remove from heat and serve warm, garnished with additional parmesan if desired.
