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Cut the chicken into smaller pieces. Season with paprika, garlic & onion powder, oregano, salt, and pepper.
Heat a large fry pan on high heat. Add oil and butter.
Cook the chicken for 3–4 minutes each side until golden and cooked through. Remove and set aside.
Lower the heat slightly; add sun-dried tomatoes, minced garlic, and spinach (if using). Sauté for about 1 minute until fragrant.
Pour in cream and chicken stock, stirring to combine. Bring to a gentle simmer.
Add Parmesan and stir until the sauce thickens slightly.
Return chicken to the pan, coat in the sauce, then cover with a lid and cook for 5 minutes.
Finish with a squeeze of lemon juice, serve with your favourite side