1. Gather all the required ingredients before starting. Chop, dice, and measure everything in advance.

2. Heat a large pot or Dutch oven over medium heat. Add olive oil.

3. Add chicken breasts and sear for 3–4 minutes per side until golden. Remove and set aside.

4. In the same pot, sauté the diced onion for 3–4 minutes until translucent. Add garlic and cook for 1 more minute until fragrant.

5. Deglaze the pot with a splash of chicken broth, scraping up any browned bits from the bottom.

6. Add the remaining chicken broth and chopped sun-dried tomatoes. Stir well to combine.

7. Add oregano, red pepper flakes, salt, and pepper. Return chicken to the pot and cover. Simmer on low for 30 minutes.

8. Remove chicken and shred with two forks. Return shredded chicken to the pot.

9. Reduce heat to low. Stir in heavy cream and grated Parmesan until fully incorporated.

10. Add fresh spinach and let it wilt for 2–3 minutes. Taste and adjust seasoning if needed.

11. Ladle into bowls and garnish with fresh basil, parsley, or extra Parmesan if desired. Serve warm with crusty bread.