Creamy Tuscan Chicken - Whole30, Paleo

0 In a bowl, combine the salt, paprika, onion powder, garlic powder, oregano and black pepper and stir to incorporate. Evenly season both sides of the chicken breasts with the spice mixture and set aside. The chicken can be covered and refrigerated for up to 24 hours or cooked immediately.
1 Preheat the oven to 350F.
2 Preheat a 10” frying pan over medium heat. Add the olive oil and heat until shimmering. Carefully add the chicken to the pan and cook, undisturbed, until the golden brown, around 4 minutes. Flip the chicken and transfer the frying pan to the oven. Cook the chicken until the thickest part reaches 160F, around 10 minutes. Remove the pan from the oven, transfer the chicken to a plate and loosely tent it with foil to keep warm.
3 Return the pan to a medium-low heat, add the shallots and garlic and cook, stirring, for 2 minutes. Add the sundried tomatoes, coconut milk and lemon zest, stir to combine, bring the sauce to a gentle simmer and cook for 2 minutes. Taste the sauce for seasoning and adjust with salt, pepper and crushed red pepper flakes as desired. Add the spinach and parmigiano reggiano cheese (if using), stir to incorporate and cook until the spinach has wilted, around 1 minute. Add the basil and stir through to combine. Return the chicken to the pan, squeeze the lemon juice overtop and gently stir everything to combine. Taste the sauce again for seasoning and adjust with salt, pepper and lemon juice as desired.
4 Serve the Creamy Tuscan Chicken with a side of mashed potatoes and vegetables and enjoy.