Prepare the chicken: Season your chicken breasts generously with salt and black pepper on both sides. If the breasts are very thick, place them between two sheets of baking parchment and gently flatten them to an even thickness — about 2cm works best. You'll feel the chicken give slightly under the rolling pin, and you'll see a more uniform shape.

Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and you see tiny ripples across the surface. Place the chicken breasts in the pan, leaving space between each piece — you should hear a satisfying sizzle as they hit the hot oil. Cook for 5-6 minutes until the underside turns a deep golden brown and you can see the edges becoming opaque. Flip and cook another 5 minutes until the second side matches. Remove the chicken to a plate; you'll notice the pan bottom has lovely browned bits sticking to it — that's flavour for the sauce.

Cook the garlic: Reduce the heat to medium and add the minced garlic to the pan. Stir constantly for 30-45 seconds until the garlic becomes fragrant and you can smell its pungent sweetness. Be careful — if it turns dark brown, it's burnt and will taste bitter.

Build the sauce: Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release all those browned bits. You'll see the liquid turn a rich golden colour as it absorbs the flavour. Let it bubble for 1 minute until slightly reduced.

Add cream and cheese: Lower the heat to a gentle simmer and pour in the double cream. Stir in the grated Parmesan until it melts completely — the sauce will turn smooth and pale gold, thickening slightly as it heats. Add the dried basil, oregano, and red pepper flakes if using. Taste and adjust salt and pepper.

Incorporate the vegetables: Stir in the chopped sun-dried tomatoes and fresh spinach. The spinach will look like a mountain at first, but keep stirring gently. Within 1-2 minutes, you'll see it wilt down to a fraction of its original volume, turning a vibrant dark green. The sauce will take on a lovely speckled appearance.

Finish the dish: Return the chicken breasts to the pan, nestling them into the sauce. Spoon some sauce over the top of each piece. Cover and simmer on low heat for 8-10 minutes. You'll know it's done when the chicken feels firm but still has a slight give when pressed, and the sauce has thickened enough to coat the back of a spoon. Garnish with fresh basil if using.