Preheat oven to 400ºF.

Drizzle chicken breasts with 1 tablespoon of olive oil. Season with salt and pepper. Add half the Italian seasoning and half the paprika, and use your hands to coat the chicken in the oil and spices. Set aside.

Heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Once hot, add the cauliflower florets and season all over with salt and pepper. Cook, turning occasionally, for 4–5 minutes until they begin to brown. Add the remaining Italian seasoning and the remaining paprika. Taste and add salt if needed.

Create a well–large enough for the two chicken breasts–in the middle of the cauliflower.

Place the chicken in the middle of the pan and cook for 5 minutes per side. Pour in ¼ cup water and the diced sun-dried tomatoes and stir into the cauliflower. Turn off the heat.

Transfer to the oven for 15–20 minutes or until an instant-read thermometer reaches 165ºF.

Remove the chicken from the oven and let it stand for 5 minutes.