Season and sear the chicken

• Season the chicken with salt, pepper, oregano and chilli flakes.
• Heat the olive oil in a frying pan over medium-high heat.
• Sear the chicken until golden on both sides, then set aside.

Build the sauce

• Lower the heat and add the garlic and sun-dried tomatoes to the pan.
• Pour in the chicken stock and scrape up the browned bits.
• Stir in the cream and grated parmesan.

Finish with spinach and chicken

• Add the spinach and let it wilt into the sauce.
• Return the chicken to the pan and spoon the sauce over it.
• Simmer until the chicken is cooked through and the sauce thickens.

Serve

• Serve hot with extra parmesan and chilli flakes.