Season the Chicken Pat chicken dry with paper towels, then rub with paprika, garlic powder, salt, and black pepper.

Sear Until Golden Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden brown. Remove and set aside.

Sauté the Aromatics In the same skillet, melt butter and add chopped onion and garlic. Cook until fragrant, about 1–2 minutes.

Toast the Rice Stir in rice and let it toast for 1 minute. Pour in chicken broth and collagen; stir until fully dissolved.

Simmer the Chicken and Rice Nestle the chicken back into the skillet. Cover and simmer for 20–25 minutes, until the rice is tender and the chicken reaches 165°F internally.

Add the Creamy Sauce Stir in heavy cream and Parmesan. Let simmer uncovered for 3–5 minutes, until the sauce thickens and coats the chicken and rice beautifully.

Finish and Serve Fold in spinach if using, garnish with parsley and extra Parmesan, and serve immediately.