Preheat your oven to 425°F.

On a cutting board, place the chicken breasts, then cover them with plastic wrap. Use a rolling pin or meat mallet to pound the thicker parts until the chicken is an even thickness.

Pat the chicken breasts dry with paper towels, then set them in a 9x13-inch baking dish. Make sure there’s enough space so they don’t overlap.

Combine the salt, Italian seasoning, paprika, and black pepper. Drizzle the chicken with oil and rub the seasoning mixture generously over the top of each breast.

In a medium bowl, whisk together the cream, minced garlic, corn starch, salt, and pepper. Stir in the sundried tomatoes and Parmesan cheese.

Pour the creamy mixture evenly around the chicken in the baking dish. It’s fine if a bit of the sauce covers the chicken.

Bake the dish for 16-20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.

Once baked, remove the dish from the oven. Stir the spinach into the sauce, then cover the dish and let it sit for 10 minutes. This allows the chicken to rest and the spinach to wilt.

Uncover, stir the sauce, and serve hot with your favorite sides like roasted vegetables or rice.