In a shallow dish or on a clean workspace, mix the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, ½ teaspoon salt, and ½ teaspoon black pepper. This spiced flour mixture gives the chicken a flavorful crust that also helps thicken the sauce later.

Season the chicken breasts with the remaining thyme, oregano, salt, black pepper, and chili flakes. Dredge each chicken piece in the flour mixture, coating evenly on both sides. Shake off any excess.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 3–5 minutes on each side, until golden. The chicken doesn’t need to be fully cooked through yet, as it will finish cooking in the sauce. Transfer to a plate and set aside.

Add the remaining 2 tablespoons olive oil to the skillet. Toss in garlic, sun-dried tomatoes, olives, and mushrooms. Cook for 3–5 minutes, stirring often, until fragrant and the mushrooms are softened.

Pour in the heavy cream and chicken stock. Stir in Parmesan cheese and spinach, along with a pinch of salt and pepper. Stir until the cheese melts and the spinach wilts. Allow the sauce to simmer for 2–3 minutes until it thickens slightly.

Return the chicken to the skillet, spooning sauce over each piece. Simmer gently until the chicken reaches an internal temperature of 165°F. Taste and adjust seasonings if needed.

Serve hot with pasta, mashed potatoes, rice, or crusty bread to soak up the creamy sauce. Garnish with extra Parmesan and a sprinkle of chili flakes if desired.