Season the chicken all over with salt, pepper, oregano, and basil.
2 large chicken breasts, Salt and pepper, 1 tbsp oregano, 1 tbsp basil
Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the chicken and sear for 4 minutes. Flip and sear the other side for another 4 minutes. Pierce the cutlets with a knife, if juices run clear, set aside, if pink, then sear for another couple of minutes. Remove cutlets from the pan onto a plate.
1 tbsp olive oil
Add the pancetta to the pan and cook, stirring often, until crispy. Remove to a paper towel-lined plate.
2 oz pancetta
To the same pan, add the mushrooms and cook, stirring often, until softened and release their juices, about 6 to 8 minutes. Sprinkle with a pinch of salt and pepper and the red pepper flakes. Add garlic and sun-dried tomatoes and cook for another 2 minutes, stirring often.
8 oz baby bella mushrooms, 3 cloves garlic, ½ cup sun-dried tomatoes, ½ tsp red pepper flakes
Stir in the cream and bring to a gentle simmer.
1½ cups heavy cream
Stir in the cooked pancetta, paprika, ¾ tsp salt, and ½ tsp pepper. Simmer for 3 minutes.
1 tsp smoked paprika
Add spinach and simmer until wilted. Nestle in the seared chicken and cook for another few minutes, spooning the sauce over the chicken occasionally.
2 cups spinach
Remove from heat and stir in the Parmesan cheese.
½ cup Parmesan cheese
Serve at once over cooked pasta, or steamed rice, if desired. Pass extra Parmesan cheese at the table.
cooked pasta or steamed rice