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Heat the olive oil in a large, heavy-based pan with a lid over medium–high heat. Add the chicken and cook, stirring, for 3–4 minutes until browned.
Stir through the salt, garlic, sundried tomatoes, oregano, thyme and sweet paprika.
Add the arborio rice, chicken stock, dijon mustard and thick cream. Bring to a gentle simmer so that it is just bubbling.
Cover and cook for 12–15 minutes or until the arborio is fully cooked – removing the lid to stir the dish frequently, to stop the sauce from sticking to the base of the pan.
Remove the pan from the heat, add the spinach and parmesan cheese and season to taste with extra salt and pepper.
Sprinkle with extra parmesan just before serving and enjoy!