Prepare and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Heat the olive oil in a large, heavy-based skillet or frying pan over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 4-5 minutes, until it softens and becomes translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.

Build the Sauce Base: Stir in the chopped sun-dried tomatoes. Pour in the tin of chopped tomatoes and the chicken stock. Use a wooden spoon to scrape any browned bits from the bottom of the pan—this is where so much flavour is hiding!

Make it Creamy: Bring the sauce to a gentle simmer. Reduce the heat to low and stir in the double cream and the cream cheese. Continue stirring until the cream cheese has melted completely and the sauce is smooth. What works best for me is whisking the cream cheese in gently to avoid any lumps.

Return the Chicken: Place the seared chicken breasts back into the skillet, nestling them into the sauce. Let them simmer gently in the sauce for 2-3 minutes to warm through and soak up the flavours.

Wilt the Spinach: Add the fresh spinach to the pan in handfuls. It will look like a lot at first, but it will wilt down into the sauce within a minute or two. Gently stir it through.

Melt the Cheese: Scatter the torn mozzarella over the chicken and sauce. You can either place a lid on the pan for 2-3 minutes to let the cheese melt, or for a golden, bubbly top, place the entire skillet under a hot grill for 2-4 minutes. Keep a close eye on it to prevent it from burning.

Rest and Garnish: Remove the skillet from the heat and let it rest for a few minutes. Garnish with fresh chopped basil before serving.