In a mixing bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, paprika, salt, and pepper. Add the chicken breasts, ensuring they’re well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Preheat your oven to 425°F (220°C). Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt, pepper, and crushed red pepper flakes if desired. Roast for 20-25 minutes until tender and crispy.

Heat a skillet over medium-high heat. Remove marinated chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. Let rest before slicing.

In a saucepan, melt the butter over medium heat. Sauté finely minced garlic for about 30 seconds. If using, add mushrooms and cook until soft. Stir in chopped spinach and artichokes, cooking until spinach wilts.

Pour in heavy cream and bring to a gentle simmer. Reduce heat, stir in Parmesan, and season with salt, pepper, and nutmeg. Simmer for 2-3 minutes until creamy.

Spoon sauce onto a plate as the base, top with sliced chicken, and serve alongside roasted broccoli. Optionally serve over pasta, rice, or cauliflower mash.