In a large bowl, add your freshly cleaned + rinsed chicken along with the salt, black pepper, smoked paprika, parsley, garlic powder, and thyme, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes.

In a large skillet (12-inch) over medium-high heat, add the butter and once fully melted, add the minced garlic, sautéing until fragrant and translucent, about 1-2 minutes.

Add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove from skillet and set unto a plate to "rest" while you make the sauce.

In the same skillet, add 1 tablespoon of olive oil until heated.

Add in 1-2 Tbsps tuscan blend seasonings and stir until well combined. Add in the sundried tomatoes and tomato paste, stirring until combined.

Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.

Add in the chopped kale and tomatoes, stirring until combined and return the chicken breasts. Let everything simmer for 15-20 minutes or until the chicken is cooked through and tender.

Stir the sauce occasionally and spoon it unto the chicken breasts as they continue to cook.

Remove from heat once done.

To serve, enjoy the chicken with your favorite side (i.e. gnocchi, rice, pasta, veggies, etc.). Garnish with a bit of grated parmesan (for extra cheesy flavor), if desired.

Bon Appetit!