Before You Begin:
Preheat your skillet over medium heat and prepare all ingredients. Cooking times and results may vary depending on chicken thickness and stove heat. Check for doneness and adjust as needed.
Pat chicken dry. Slice thicker breasts horizontally for even cooking.
Mix flour, paprika, thyme, oregano, salt, and pepper. Lightly dredge chicken and shake off excess.
Heat 2 tablespoons of oil over medium heat. Sear chicken for about 3–4 minutes per side, or until lightly golden. Remove and set aside.
Add remaining oil, garlic, and mushrooms. Cook 3–4 minutes until softened. Stir in sun-dried tomatoes and olives.
Pour in chicken stock, scraping browned bits. Reduce heat.
Slowly add cream and Parmesan, stirring until smooth. Keep heat low to avoid curdling.
Return chicken to the skillet. simmer gently for about 4–6 minutes, or until cooked through and no longer pink in the center.
Stir in spinach just until wilted. Rest briefly before serving.
Cooking Notes
Chicken must be white and opaque in the center.
Sauce should remain smooth—avoid boiling after adding cream.
Cooking times vary with pan type and chicken thickness.
