Prep the chicken: Pat the chicken dry and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning or dried thyme if using.

Brown the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, deep skillet over medium-high heat. Add the chicken in a single layer and sear until lightly golden on the outside, 4–6 minutes. It doesn’t need to be fully cooked yet. Transfer to a plate.

Sauté the aromatics: Reduce heat to medium. Add another 1 tablespoon butter. Stir in the chopped onion and a pinch of salt. Cook until translucent, 3–4 minutes. Add the minced garlic and cook 30–60 seconds, stirring, until fragrant. Don’t let it brown.

Toast the rice: Add 1.5 cups long-grain white rice to the skillet and stir to coat it in the butter, onions, and garlic. Toast for 1–2 minutes. This step boosts flavor and helps the grains stay fluffy.

Add liquids and simmer: Pour in 3 cups low-sodium chicken broth. Scrape up any browned bits. Return the chicken and any juices to the pan. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook 15–18 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.

Make it creamy: Stir in 1/2 cup milk or half-and-half and 3/4 to 1 cup freshly grated Parmesan. Keep the heat on low and stir until creamy and smooth. If the mixture seems dry, add an extra splash of broth or milk.

Add greens and finish: Fold in 2 cups baby spinach (or 1 cup frozen peas). Cook 1–2 minutes until wilted/heated through. Taste and adjust with more salt, pepper, and a pinch of red pepper flakes if you like heat. A light zest of lemon or a small squeeze brightens everything.

Garnish and serve: Turn off the heat. Top with extra Parmesan and chopped parsley or chives. Serve hot straight from the skillet.