Season the chicken with salt, pepper, and smoked paprika.

Heat 1 tablespoon of olive oil in a large non-stick skillet or cast iron pan over medium-high heat.  Add the chicken to the pan and cook until golden on both sides - about 4-5 minutes on each side.  Remove the chicken from the skillet and set it aside.

Add 1 tablespoon olive oil to the pan and add the minced garlic and chopped onions.    Cook for several minutes until soft.  Add the sun-dried tomatoes, white wine, cream, and chicken broth and stir well to combine.

Reduce the heat and simmer until the sauce reduces slightly.  Add the parmesan cheese and stir to incorporate.

Add the chicken back into the skillet and simmer covered, over low heat until it is fully cooked through in the middle, another 3-5 minutes.  Gently stir in the spinach and allow it to wilt.  Check for seasoning and adjust with extra salt and pepper as needed.