Pound the chicken breasts so they are an even thickness of about an inch thick then season with salt and pepper then dredge in flour.
Add the oil and half the and butter to a large skillet over medium-high heat. Once hot add two chicken breasts and cover. Cover and cook for about 4 minutes on either side, chicken should be golden brown and cooked through once done. Transfer cooked chicken to a plate then repeat for the remaining chicken breasts. Wipe the pan down if needed.
Lower heat to medium-low, add the remaining two tablespoons of butter to the pan. Once melted add in the minced garlic and a tablespoon of flour and cook while stirring constantly for about 45 seconds then whisk in the chicken stock and oregano. Cook until reduced then stir in the cream, parmesan cheese, and sun dried tomatoes.
Once the mixture is at a simmer add the spinach and cook until wilted, stirring as needed. Return chicken to pan to warm through then spoon sauce over top, and serve.
If your chicken breasts were frozen beforehand, make sure they’re fully thawed and that you pat the chicken dry of any moisture. The flour will stick much better to your breasts.
If you’d like for this recipe to be gluten-free, you can swap the all-purpose flour for a gluten-free version.
I highly recommend using fresh garlic but if you’re all out, you can add garlic powder to the stock and oregano. A clove of garlic is around ½ teaspoon of garlic powder.
The sauce is super rich thanks to the heavy cream and parmesan cheese. If you want to make the sauce a tad bit lighter, you can swap the heavy cream for a half and half cream or a lower fat content cream.
Butter adds a ton of flavor so try not to skip it, you can use olive oil if you need to.
You can add some heat to this with the addition of some red chili flakes.