Preheat oven to 400F.

Season chicken with salt and pepper, to taste.

In a large skillet, melt 1 tablespoon butter (olive oil) over medium high heat. Add chicken, skin side down. Sear both sides until golden brown (about 2-3 min. per side) . Remove chicken from the pan and set aside. (Drain any residual liquid in pan if necessary).

Return pan to stove and melt 1 tablespoon butter. Add spinach and cook, stirring occasionally until spinach beings to wilt (about 2-3 min.) Remove spinach from pan and set aside.

Return pan to stove, add garlic and red pepper flakes, stirring frequently until fragrant (about 1-2 min.). Stir in Chicken broth, half & half, sun dried tomatoes, Parmesan cheese, basil and paprika. Bring to a boil, reduce heat and let simmer until sauce has slightly thickened (about 3-4 min.). Remove pan from heat.

Place chicken and spinach in a 9 x 12 Pyrex pan or baking dish or your choice. Pour sun dried tomato sauce over chicken. Place in the oven and roast until chicken is completely cooked through (internal temperature reaches 165F) about 25-30 mins.

Remove from oven and sprinkle with extra Parmesan cheese and garnish with fresh basil, if desired.