PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/creamy...

Ingredients
▢1 tablespoon canola oil
▢4 boneless skinless chicken breasts (about 2 lb)
▢½ teaspoon salt
▢½ teaspoon Italian seasoning
▢¼ teaspoon paprika
▢⅛ teaspoon black pepper
Cream Sauce
▢1¼ cups heavy cream
▢⅓ cup sundried tomatoes (drained and chopped)
▢¼ cup shredded Parmesan cheese
▢2 teaspoons minced garlic (about 2-3 cloves)
▢¼ teaspoon salt
▢⅛ teaspoon black pepper
▢1 cup chopped fresh spinach
▢corn starch (optional)

Instructions
Heat a large skillet over medium-high heat and add the oil.
Place chicken breasts on a cutting board, cover in plastic wrap and flatten the thick side with a flat meat mallet or a rolling pin.
Combine salt, Italian seasoning, paprika and pepper and sprinkle over chicken.
Sear chicken on both sides until golden, about 3-4 minutes per side.
Optional: you can deglaze the pan with about 1/4 cup of chicken broth or a splash of water before adding the sauce if you have lots of brown bits left over.
Cream Sauce
Meanwhile, whisk together the cream, sun dried tomatoes, Parmesan, garlic, salt, and pepper.
When the chicken is browned, add the sauce to the pan. Cover and simmer on medium-low heat until the chicken is cooked through and the sauce has thickened slightly, about 5-7 minutes (check the internal temperature of the chicken to ensure it is at least 165 degrees F). If sauce is not as thick as you would like, whisk together 1 teaspoon corn starch and 1 teaspoon water and stir into the sauce.
Serve over pasta or as desired.