Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken breasts to the pan and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove chicken from the pan and set aside.
Reduce heat to medium and add the minced garlic to the same pan. Sauté for 1 minute until fragrant.
Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
Pour in the heavy cream and chicken broth, stirring to combine.
Add the grated Parmesan cheese and dried Italian seasoning. Stir until the cheese melts and the sauce begins to thicken, about 3-4 minutes.
Add the fresh baby spinach to the sauce and cook until wilted, about 2 minutes.
Return the cooked chicken breasts to the pan, spooning the sauce over them. Simmer for an additional 2-3 minutes to heat through and meld flavors.
Serve the creamy Tuscan chicken hot, spooning extra sauce over the chicken.