1
Season chicken with oregano, paprika, minced garlic, salt, and pepper. Drizzle with olive oil and marinate for 15–30 minutes.
2
Heat a pan over medium-high heat and sear the chicken 3 minutes per side until golden. Remove and set aside.
3
In the same pan, sauté a chopped shallot for 2–3 minutes until soft.
4
Add minced garlic and cook 30 seconds.
5
Pour in white wine and simmer 1 minute.
6
Stir in chicken stock, heavy cream, tomato paste, paprika, oregano, chili flakes, Parmesan, and sun-dried tomatoes. Simmer 4–5 minutes.
7
Add fresh spinach and stir until wilted.
8
Return chicken to the pan, coat with sauce, and cook 5 minutes until tender.
9
Garnish with fresh basil and extra Parmesan before serving.