Prepare the chicken: Place each chicken breast between two sheets of cling film and gently pound to an even thickness of about 2cm. Season generously on both sides with salt, pepper, and the paprika. The sound of the mallet is oddly satisfying, and the even thickness ensures the chicken cooks uniformly without drying out.

Sear the chicken: Heat the olive oil in a large frying pan or skillet over medium-high heat until it shimmers and a drop of water sizzles on contact. Add the chicken breasts in a single layer — do not crowd the pan. Cook for 5-6 minutes per side until the underside is a deep golden brown and releases easily from the pan. The chicken should feel firm to the touch and smell beautifully savoury. Transfer to a plate and set aside.

Sauté the aromatics: Reduce the heat to medium. In the same pan, add the diced onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom. The onions will release a sweet, gentle aroma. Add the minced garlic and sun-dried tomatoes, stirring for another minute until the garlic is fragrant but not coloured.

Build the sauce: Pour in the chicken stock, using a wooden spoon to deglaze the pan completely. Let it simmer for 2 minutes, reducing slightly. The stock will take on a reddish hue from the tomatoes. Stir in the double cream, cream cheese, and grated Parmesan, whisking until the cream cheese has melted and the sauce is smooth and velvety. The sauce should coat the back of a spoon — you'll see it thicken slightly as it bubbles.

Wilt the spinach: Add the spinach in handfuls, stirring gently. Within a minute or two, the leaves will collapse into the sauce, turning a vibrant dark green. This is where the kitchen starts to smell like a Tuscan trattoria.

Finish and rest: Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon some of the sauce over the top of each breast. Cover the pan with a lid and let it simmer on low heat for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. The sauce will bubble gently around the chicken. Remove from heat and let it rest, uncovered, for 5 minutes. This resting time is crucial — it allows the juices to redistribute, ensuring every slice is moist.

Plate and present: Use tongs to transfer each chicken breast to a serving plate. Spoon the creamy sauce, spinach, and sun-dried tomatoes generously over the top. Finish with a scattering of fresh basil leaves and an extra grating of Parmesan. The contrast of the white sauce, red tomatoes, and green basil is pure art on a plate.