Prepare the chicken: Place each chicken breast between two sheets of cling film and gently pound with a rolling pin until they are about 2cm thick all over. Season both sides with salt, pepper, oregano, and basil. You'll notice the chicken feels evenly flat rather than lumpy, which ensures it cooks at the same rate throughout.

Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and moves like water across the pan. Lay the chicken breasts in the pan without overcrowding — you should hear a satisfying sizzle. Cook for 4-5 minutes on each side until the chicken is golden brown and releases easily from the pan. The surface should look deeply bronzed with crispy edges. Transfer the chicken to a plate and cover loosely with foil.

Sweat the aromatics: Reduce the heat to medium and add the diced onion to the same pan. Stir for 3 minutes until the onion turns translucent and softens, releasing a sweet, fragrant smell. Add the minced garlic and cook for another 30 seconds — you'll know it's ready when the garlic becomes aromatic but hasn't turned brown or bitter.

Build the sauce base: Tip in the chopped sun-dried tomatoes and stir for one minute. The oil from the tomatoes will combine with the pan juices, creating a rich, reddish-brown coating on the onions. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan — those bits are packed with flavour and will dissolve into the sauce.

Add the cream and cheese: Lower the heat to medium-low and pour in the double cream, stirring continuously. The sauce will look pale and thin at first. Sprinkle in the grated Parmesan and keep stirring for 2-3 minutes until the cheese has melted completely and the sauce turns a warm, golden colour with a smooth, velvety texture. You'll see it thicken enough to coat the back of your spoon.

Wilt the spinach: Add the fresh spinach leaves to the pan in handfuls, stirring gently. Within 60 seconds, the spinach will wilt down dramatically — you'll go from a pile of bright green leaves to a much smaller, darker, tender mass that blends into the sauce. If you're using chilli flakes, add them now.

Return the chicken: Nestle the seared chicken breasts back into the pan, spooning some of the sauce over the top. Cover the pan with a lid and simmer on low heat for 5-7 minutes. The sauce should bubble gently around the edges, and the chicken will finish cooking through. When you press the thickest part of a breast, it should feel firm but still give slightly — an internal temperature of 74°C is perfect.

Rest and serve: Remove the pan from the heat and let it sit for 3 minutes before serving. This resting time allows the sauce to settle and the chicken to reabsorb some of its juices, making every bite more tender. Serve straight from the pan for the least washing up possible.