Step 1: Prepare and Season the Chicken : Pat the chicken dry with paper towels. Season both sides with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove the chicken and set aside on a plate.

Step 2: Make the Creamy Tuscan Sauce : In the same skillet (don’t clean it — those browned bits add flavor), add minced garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for another 1–2 minutes. Pour in chicken broth (or wine) to deglaze the pan, scraping up any flavorful bits from the bottom. Reduce the heat to medium and add heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 3–4 minutes until the sauce thickens slightly. add spinach and cook until wilted. Taste and adjust with salt, pepper, or chili flakes as desired.

Step 3: Combine Chicken with Sauce : Return the cooked chicken to the skillet. Spoon the sauce over the chicken and let simmer for 2–3 minutes so it absorbs the flavors. Sprinkle with fresh basil or parsley for a fragrant finish.