Season the chicken breasts with salt, pepper, paprika, Italian Seasoning on both sides.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on one side, flip chicken over, cover, and cook for 6-7 minutes on reduced heat or until golden brown and cooked through to 165 degrees F. Remove the chicken from the skillet and set aside.

In the same skillet, add yellow onion and sauté for about 2-3 minute until fragrant.

Add the sun-dried tomatoes and garlic to the skillet. Cook for 2-3 minutes until the tomatoes start to soften.

Pour heavy cream and grated Parmesan cheese.

Stir in the fresh spinach. (Season creamy sauce with salt and pepper per taste- optional). Allow the spinach to wilt and the cheese to melt into the sauce.

Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer for a few more minutes to heat the chicken through.
8. Garnish with chopped fresh basil leaves just before serving.