Season the Chicken: Pat sliced chicken breast cutlets completely dry with paper towels. Season both sides evenly with garlic powder, smoked paprika, dried Italian herbs, sea salt, and cracked black pepper.

Sear Chicken Cutlets: Heat olive oil and 1 tablespoon of butter in a large, deep heavy skillet or cast-iron pan over medium-high heat. Once sizzling hot, add chicken in a single layer and sear for 3 to 4 minutes per side until deeply golden-brown and fragrant. Transfer chicken to a clean plate (it will finish cooking with the rice).

Toast Garlic and Jasmine Rice: Reduce heat to medium. Melt the remaining 1 tablespoon of butter in the same skillet with the chicken drippings. Add minced garlic and sauté for 30 seconds until aromatic. Add the rinsed jasmine rice and stir continuously for 1 minute to toast the grains and coat them in flavorful pan fond.

Simmer the Rice: Pour in chicken bone broth, using a wooden spatula to scrape up all the delicious browned bits stuck to the bottom of the skillet. Bring liquid to a rapid boil, then immediately turn heat down to low. Cover tightly with a fitted lid and simmer undisturbed for 12 to 13 minutes until liquid is mostly absorbed and rice is tender.

Fold in Cream, Parmesan & Spinach: Uncover the skillet and reduce heat to lowest setting. Pour in heavy whipping cream, grated Parmigiano Reggiano, and fresh baby spinach. Gently fold together for 1 to 2 minutes until cheese melts into a silky sauce and spinach wilts gracefully into the warm rice.

Nestle Chicken & Rest: Arrange the seared chicken cutlets and any resting juices back on top of the creamy rice. Cover with lid, remove skillet from heat, and let rest for 3 minutes so the chicken warms through and rice finishes steaming. Garnish with chopped parsley, extra parmesan shavings, and cracked black pepper. Serve warm straight from the skillet!