In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic, paprika, salt, and black pepper. Stir for 1 minute until fragrant.

Place the chicken breasts into the skillet and sear on both sides until golden brown, about 5 minutes per side.

Pour in the chicken broth and bring to a simmer. Reduce heat, cover, and cook until the chicken is cooked through, about 15 minutes.

Once cooked, remove the chicken from the skillet and set aside. Stir in the rice and cook according to package instructions using the remaining broth, about 15 minutes.

In the same skillet, reduce the heat to low and add the heavy cream. Stir until well combined.

Add the fresh spinach and cook for 2-3 minutes until wilted.

Slice the cooked chicken and return it to the skillet, coating it in the creamy sauce for about 2 minutes.

Fluff the cooked rice with a fork and divide it among serving plates.

Top each plate of rice with the creamy chicken mixture and serve immediately.