Heat the oil in a large skillet over a medium heat, season chicken on both sides and sear in the pan for 5-8 mins or until cooked thru. Remove chicken from pan and set aside.
Melt butter in remaining juices leftover add the finely chopped onion & garlic and fry until fragrant (about 1 min). Pour in the chicken stock and allow to reduce down slightly. Add crispy bacon and fry for 1 - 2 mins.
Reduce to low heat add cream & bring to a gentle simmer, stirring occasionally. Keep heat low to avoid sauce separating. Add Italian seasoning and season with salt and pepper to taste.
Add spinach leaves and allow to wilt in the sauce, and add the Parmesan cheese. Allow to simmer for a further minute until chees melts thru the sauce. For a thicker sauce, add the cornstarch mixture (1 tsp cornstarch & 1 tbl water) and continue to simmer while quickly stirring thru until sauce thickens.
Add the set aside chicken back in and spoon the sauce over all the chicken till warm, or allow to cook a little longer.
Recipe tips: season chicken just before cooking to prevent drying out the meat. If using chicken breasts instead of thighs, pound them or slice horizontally to make thickness even and reduce cooking time. Remove chicken from fridge 15 mins before cooking to bring to room temperature