• Coat both sides of the chicken breast evenly with the smoked paprika, Italian seasoning, salt, and pepper.
• Heat the sun-dried tomato oil in a large saucepan over medium heat and sear the chicken breasts on both sides for 3 minutes until they have a good color.
• Pour enough chicken broth into the saucepan to almost cover the chicken. Cover and braise for 30 minutes or until the check shreds with a fork.
• Transfer the chicken to a large bowl and shred it with a hand mixer.

Dip

• Preheat the oven to 375 degrees and lightly grease a cast-iron skillet.
• Add the sour cream, cream cheese, spinach, sun-dried tomatoes, dry shallots, garlic powder, basil, Italian seasoning, smoked paprika, black pepper, and salt to the bowl with the chicken and mix until combined.
• Fold the parmesan and mozzarella cheese into the mixture until combined.
• Add the mixture to the prepared skillet and spread it out evenly. Then, top with any additional cheese if you like.
• Bake the dip uncovered for 20 to 25 minutes until bubbly.
• For more color, broil the dip for a few minutes until golden brown.