The garlic-parmesan sauce is ultra creamy and made with copious amounts of garlic + sundried tomatoes, then coupled with pan-seared paprika chicken and finished with fresh cracked pepper and basil 👌🏻 Serve over pasta, zoodles, spaghetti squash, or with your favorite crusty bread! This one’s going to be on repeat in our house all winter long and can be prepped ahead and reheated in the microwave or oven. 


1 pound chicken breasts 

• 1/2 tsp. paprika 

• 1 tsp. onion powder 

• 3 tbps. sun dried tomato oil, divided OR olive oil 

• 2 tbsp. minced garlic 

• 5oz jar sun dried tomato strips in oil, drained 

• 1 tsp. dijon mustard 

• 1 1/2 cups cream OR unsweetened dairy-free creamer 

• 2-3 cups fresh spinach 

• 1/3 cup parmesan 

• 2 tbsp. chopped basil


1) Season chicken with paprika and onion powder. 

2) in a large skillet over medium-high heat, heat 2 tbsp. sun dried tomato oil for ~1 min. Sear chicken for 6-8 minutes per side, or until cooked through; transfer to a plate. 

3) Add remaining oil to pan and fry garlic for a minute, then add tomatoes for 1-2 minutes. Mix in dijon mustard. 

4) Reduce heat to low, add cream and bring to gentle simmer while stirring. 

5) Add spinach and allow to wilt in sauce, then add parmesan and let sauce simmer until cheese is melted.