1. Sprinkle both sides of chicken breasts with salt, pepper, paprika, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.

3. In the same skillet, add garlic and sauté for 30 seconds until fragrant.

4. Stir in cherry tomatoes and sun-dried tomatoes, cooking for 2–3 minutes until slightly softened.

5. Lower heat to medium. Add heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.

6. Stir in spinach and Parmesan cheese until the spinach wilts and the sauce is creamy.

7. Return the cooked chicken to the skillet. Spoon sauce over chicken and simmer for 2–3 minutes to heat through.

8. Garnish with fresh basil if desired. Serve over rice, pasta, or mashed potatoes.