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Season the chicken all over with salt, pepper, oregano, and 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.
Add the pancetta to the pan and cook, stirring often, until crispy. Remove to a paper towel-lined plate.
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.
Stir in the cream and bring to a gentle simmer.
Stir in the cooked pancetta, paprika, ¾ tsp salt, and ½ tsp pepper. Simmer for 3 minutes.
Add spinach and simmer until wilted. Nestle in the seared chicken and cook for another few minutes, spooning the sauce over the chicken occasionally.
Remove from heat and stir in the Parmesan cheese.
Serve at once over cooked pasta, or steamed rice, if desired. Pass extra Parmesan cheese at the table.