Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
Pat chicken dry and slice thicker breasts horizontally for even cooking.
In a shallow bowl, mix flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
Season chicken lightly with remaining thyme, oregano, salt, pepper, and chili flakes if using. Dredge in the flour mixture and shake off excess.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until lightly golden. Remove and set aside.
Add remaining oil, garlic, and mushrooms to the skillet. Cook 3–4 minutes until softened. Stir in sun-dried tomatoes and olives.
Pour in chicken stock and scrape the pan to release browned bits. Reduce heat.
Stir in heavy cream, then gradually add Parmesan. Stir until melted and the sauce becomes smooth and lightly thickened.
Return chicken to the skillet and simmer gently 4–6 minutes, or until the chicken is opaque throughout and reaches 165°F (74°C).
Stir in spinach just until wilted. Rest briefly before serving.
