Greek-inspired marry me chicken with creamy feta and spinach

Slice the chicken breasts in half down the center into two even pieces; pounding them out with a meat mallet is optional.

In a baking tray, season generously with salt, black pepper, a little dried oregano and a light sprinkling of sweet paprika, then coat heavily with all-purpose flour on both sides; toss so the excess falls off.

Heat the skillet over medium-high heat; finely chop a small onion or thinly slice two shallots. Have everything ready, as the recipe moves quickly.

Add a little olive oil and cook the chicken about five minutes on each side until golden; it finishes cooking in the sauce. Transfer to a plate.

Turn off the heat, especially with cast iron, which retains heat; add the onions with a little olive oil or oil from the sun-dried tomatoes. Cook about five minutes on low until soft, turning the heat back on after a minute.

Add four grated garlic cloves and warm until fragrant.

Add about half a cup of sliced sun-dried tomatoes and a cup of chicken broth, releasing the bits from the pan; cook down about three minutes until it begins to thicken.

Add about three quarters of a cup of heavy whipping cream and a good helping of feta; return the chicken; add thyme and lemon zest.

Stir in about two handfuls of baby spinach.

Simmer about five minutes over low heat until the chicken is fully cooked and the sauce thickens a little; taste and adjust seasoning. Thicken further with more cream or by cooking down if wanted.

Serve over pasta or cauliflower rice, with vegetables, or with garlic bread or toasted bread.