In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1-2 minutes.

Season the boneless, skinless chicken breasts with salt, pepper, and dried oregano on both sides. Cook for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F.

In the same skillet, add an additional splash of olive oil if needed, then sauté 8 ounces of sliced cremini mushrooms for 4-5 minutes, stirring occasionally.

Add 2 cloves of minced garlic and cook for about 1 minute until fragrant. Then add 1 cup of halved cherry tomatoes, 2 tablespoons of capers, and 4 ounces of fresh spinach, cooking for another 2-3 minutes.

Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, mixing thoroughly and bringing to a gentle simmer.

Sprinkle in 1/2 cup of grated Parmesan cheese and stir until melted and the sauce thickens slightly, about 3-5 minutes.

Return the cooked chicken to the skillet, spooning the creamy sauce over it, and warm for about 2 minutes.

Garnish with fresh parsley and optional crushed red pepper flakes, serving warm over rice or pasta.