Prepare and Season the Chicken: Pat the chicken breasts dry with a paper towel. This is crucial for getting a good sear. Season both sides generously with salt, black pepper, paprika, and dried oregano.

Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large frying pan or skillet over a medium-high heat. Once the butter is foaming, carefully place the seasoned chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Cook for 5-7 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter to the same pan. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Deglaze the Pan: Pour in the white wine (or chicken stock) to deglaze the pan. Use a wooden spoon to scrape up all those flavourful browned bits from the bottom. Let the wine bubble and reduce by about half, which should take about 2-3 minutes. This step adds a fantastic depth of flavour.

Create the Cream Sauce: Reduce the heat to low. Pour in the double cream and chicken stock, stirring to combine. Bring the sauce to a gentle simmer, then stir in the freshly grated Parmesan cheese until it melts and the sauce thickens slightly. Season with a little more salt and pepper to taste.

Wilt the Spinach: Add the fresh spinach to the sauce in large handfuls. It will look like a lot, but it wilts down very quickly. Stir gently for 1-2 minutes until all the spinach is wilted into the creamy sauce. What works best for me is adding it bit by bit, stirring after each addition.

Return the Chicken to the Pan: Place the seared chicken breasts back into the pan with the sauce. You can also add any juices that have collected on the plate – that’s pure flavour! Spoon some of the creamy spinach sauce over the chicken. Let it simmer gently for another 2-3 minutes to warm through completely.

Serve: Garnish with fresh chopped parsley and serve immediately.