Prepare the chicken: Pat the chicken breasts dry with kitchen paper — this is crucial for a good sear. Season both sides evenly with salt and pepper. You should hear a satisfying sizzle when the chicken hits the hot oil.

Sear the chicken: Heat the olive oil in a large, heavy-based skillet over medium-high heat until it shimmers and a drop of water dances across the surface. Add the chicken breasts in a single layer — do not crowd them. Cook for 4-5 minutes per side until the underside is deep golden brown and the edges look opaque. The chicken should release easily from the pan when it's ready to flip. Transfer to a plate and set aside.

Sauté the aromatics: Reduce the heat to medium. Add the minced garlic to the pan — you'll smell its fragrance immediately as it hits the oil. Stir for 30 seconds until it is pale gold and fragrant, but not burnt. Add the chopped sun-dried tomatoes and cook for another minute, letting them soften and release their rich, sweet aroma.

Build the creamy sauce: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan — those bits are packed with flavour. Let the stock bubble for 2 minutes until it reduces slightly. Then stir in the double cream, Parmesan, oregano, and thyme. The sauce will be a pale, creamy colour with flecks of tomato and herbs. Simmer gently for 2-3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. The texture should be smooth and velvety.

Finish cooking the chicken: Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon some of the sauce over the tops. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The chicken is done when it feels firm to the touch and the internal temperature reaches 74°C (165°F). The sauce will have thickened further and turned a warm, creamy orange colour.

Rest and serve: Remove the pan from the heat. Squeeze the lemon juice over the top if using, and scatter the fresh basil. Let the chicken rest in the sauce for 5 minutes — this allows the juices to redistribute, keeping the meat moist. Serve immediately over pasta, rice, or with crusty bread to mop up every last drop of sauce.