Prepare the chicken: Place a chicken breast on a cutting board and cover with a sheet of baking paper. Gently pound it with a rolling pin until it’s an even thickness, about 2cm thick. Repeat with the remaining breasts. Season both sides generously with salt and pepper. You’ll hear a soft, even thud as you pound — aim for a uniform shape.

Brown the chicken: Heat the olive oil in a large frying pan over a medium-high heat until it shimmers and feels hot when you hold your hand above it. Add the chicken breasts in a single layer. Listen for a satisfying sizzle — that’s the sound you want. Cook for 4-5 minutes per side until the chicken is a deep golden brown and releases easily from the pan. The underside should look crisp and caramelised. Transfer the chicken to a plate and set aside.

Sweat the aromatics: Reduce the heat to medium. Add the butter to the pan. Once it melts and starts to foam, add the shallot and cook for 2 minutes until it becomes translucent and smells sweetly savoury. Add the garlic and cook for another 30 seconds until fragrant, but not browned.

Deglaze and build the sauce: Add the chopped sun-dried tomatoes and stir for a minute until they release their rich, tangy aroma. Pour in the chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan — this is where so much flavour lives. Bring the stock to a gentle simmer; you’ll see small bubbles breaking the surface.

Add the cream and seasonings: Reduce the heat to low and slowly pour in the double cream, stirring constantly. The colour will shift from a deep brown to a warm, creamy peach. Add the Parmesan, oregano, thyme, and red pepper flakes if using. Stir gently until the cheese melts and the sauce becomes smooth and slightly thickened. Taste and adjust salt and pepper — the sauce should be rich and savoury.

Finish the chicken: Return the browned chicken breasts to the pan, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Cover the pan with a lid and let it simmer on the lowest heat for 10-12 minutes. The sauce will thicken further and the chicken will become tender. The smell at this stage is incredible — creamy, herby, and deeply savoury.

Rest and serve: Remove the pan from the heat and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, keeping every bite moist. Garnish with fresh basil leaves just before serving. The basil will add a bright, peppery note that lifts the whole dish.