Heat olive oil in a large pot over medium heat.
Add chicken and cook until golden brown, then remove and set aside.
Sauté onion and garlic until fragrant.
Stir in oregano, basil, and red pepper flakes.
Pour in chicken broth and bring to a boil.
Reduce heat and add heavy cream, sun-dried tomatoes, and Parmesan cheese.
Return chicken to the pot and let simmer for 10 minutes.
Stir in fresh spinach and season with salt and pepper.
Serve hot with crusty bread or over rice.