Prepare the Chicken: Pat the flattened chicken breasts dry with kitchen paper. Season generously on both sides with salt, freshly ground black pepper, and the smoked paprika. Heat the olive oil in a large, heavy-bottomed skillet or frying pan over medium-high heat until it shimmers.

Sear the Chicken: Carefully place the seasoned chicken breasts into the hot pan. Sear for 4-5 minutes per side until they develop a beautiful golden-brown crust and are cooked through, with no pink remaining in the centre. You'll hear a satisfying sizzle as they cook. Once done, remove the chicken from the pan and set aside on a plate, tented loosely with foil to rest. This keeps them juicy.

Sauté Aromatics: Reduce the heat to medium. Add the butter to the same pan, allowing it to melt and foam. Add the finely chopped onion and sauté for 5-7 minutes until it softens and becomes translucent, releasing a sweet, aromatic smell. Then, add the minced garlic and dried Italian herbs, cooking for another minute until the garlic is fragrant and lightly golden, being careful not to burn it.

Deglaze and Build Sauce Base: Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to dislodge any delicious browned bits (fond) – this is where much of the flavour lives! Bring the stock to a gentle simmer and let it reduce by about a third, which should take around 3-4 minutes. You’ll notice the liquid slightly thickening and intensifying in smell.

Create the Creamy Parmesan Sauce: Stir in the double cream and bring the sauce back to a gentle simmer. Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, stirring continuously until it has completely melted into the sauce and it looks smooth and luxurious. Taste the sauce and adjust the seasoning with salt and pepper as needed. The sauce should be thick enough to coat the back of a spoon.

Incorporate Spinach and Finish: Add the fresh spinach to the simmering sauce, stirring gently. The spinach will quickly wilt down into the sauce, turning a vibrant green colour and reducing significantly in volume in just 2-3 minutes. Once the spinach is wilted, return the rested chicken breasts to the pan, nestling them into the creamy sauce. Let everything warm through for another 2-3 minutes. Garnish with fresh chopped parsley before serving.