Instructions

• Pat 4 boneless, skinless chicken breasts (6 ounces each) dry with paper towels. Season both sides evenly with ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon sweet paprika, and ½ teaspoon ground oregano.
• Heat 3 tablespoons coconut oil in a large non-stick pan over medium heat until shimmering. Add the chicken breasts in a single layer and cook undisturbed about 6–8 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). If the pan is crowded, cook in batches.
• Transfer the cooked chicken to a plate and tent loosely with foil; set aside.
• In the same pan, add 2 cloves garlic (crushed) and 8.5 ounces oil-packed sun-dried tomatoes (including any oil from the jar). Sauté over medium heat, stirring, for about 2–3 minutes until the garlic is fragrant.
• Pour in 2 cups heavy cream and add 1 cup fresh spinach leaves. Stir to combine, bring to a gentle simmer, and cook 8–10 minutes, stirring occasionally, until the spinach is wilted and the sauce has reduced slightly.
• Stir in ¼ cup shredded Parmesan cheese and cook 2–3 minutes more, until the cheese melts and the sauce thickens slightly.
• Return the chicken to the pan, spoon sauce over each breast, and simmer 1–2 minutes to reheat and meld flavors. Check that the chicken is fully cooked and warmed through.
• Serve warm.