Cover the chicken breasts with salt, pepper, oregano, basil, thyme, and smoked paprika, until evenly coated.

In a large skillet, heat 1-2 tablespoons of olive oil from the jar of sun-dried tomatoes over medium-high heat. Sear the seasoned chicken until no longer pink, flipping halfway through. Set aside.

Reduce the heat to medium-low and add another tablespoon of olive oil to the pan. Cook the onion and mushroom for a few minutes until the mushrooms are soft and the onions are translucent.

Add the garlic and diced sun-dried tomatoes to the pan and cook for a minute more, then pour in 1 cup of heavy cream. Stir in the parmesan until smooth and melted, then simmer the sauce for 1-2 minutes until slightly thickened.

Add the spinach and cook until wilted. Season the sauce to taste.

Add the chicken back to the pan and coat with the sauce, cooking for another minute or so until heated through. Serve the chicken over rice or pasta with more parmesan and red pepper flakes, if desired.