Preheat the oven to 180°C conventional (160°C fan-forced). Line a baking tray with baking paper.
Lay the prosciutto slices flat on the tray. Bake for 12–14 minutes or until crispy. Remove from the oven and set aside.
Remove the skin and excess fat from the chicken thighs, then season with the salt and pepper. Coat in the flour and shake off any excess.
Heat half the olive oil in a wide, shallow saucepan over medium–high heat. Once the oil is hot, add the chicken thighs and cook them for 5–6 minutes on each side or until golden brown. Remove the chicken thighs from the pan and set aside.
In the same saucepan, add the remaining olive oil and the butter. Add the onion and oregano and cook for 2–3 minutes or until the onion has softened. Add the zucchini and corn kernels and cook for 5–6 minutes or until softened.
Pour in the chicken stock and bring the mixture to a simmer. Allow it to simmer for 2–3 minutes or until the liquid has reduced by half. Add the cream and parmesan cheese to the pan, and stir until the cheese has melted and the mixture is well combined. Add the baby spinach to the pan and stir until the leaves have wilted.
Return the chicken thighs to the pan, nestling them into the creamy sauce, and simmer until the chicken is warmed through. Crumble the crispy prosciutto over the top and sprinkle with extra parmesan cheese, if desired.
