Start by heating 2 tablespoons of olive oil in a skillet over medium-high heat.

Generously season 4 chicken breasts with salt, pepper, and oregano. Cook for 5-7 minutes per side until golden brown and fully cooked (165°F internal temperature). Remove and set aside.

In the same skillet, add 1 cup of sliced mushrooms. Sauté for about 4-5 minutes until they become tender and soft.

Toss in 3 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently.

Stir in 1 cup of halved cherry tomatoes, 2 tablespoons of capers, and 2 cups of fresh spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften.

Pour in 1 cup of heavy cream and ½ cup of chicken broth; stir well.

Add ½ cup of grated Parmesan cheese, reduce heat, and let simmer for 3-5 minutes until the sauce thickens.

Return the chicken to the skillet, spooning the creamy sauce over it. Warm through for about 2 minutes.

Finish with a sprinkle of fresh parsley and crushed red pepper flakes to taste.