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Press each chicken breast firmly into the plain flour, coating all sides evenly. Shake off any excess flour.
Heat the olive oil in a large, deep frying pan over medium heat. When the oil shimmers, carefully add the chicken breasts. Cook for 5 minutes without moving them, then flip and cook for another 5 minutes. Transfer chicken to a plate and set aside.
Turn the heat to low. Add the crushed garlic, drained sun-dried tomatoes, dried oregano, and paprika to the same pan. Stir for 3 to 5 minutes until the garlic softens and the tomatoes begin releasing their oil.
Pour in the double cream, chicken stock, and grated parmesan. Season generously with sea salt and freshly ground black pepper. Stir everything together until the sauce looks smooth and unified.
Nestle the seared chicken breasts back into the sauce. Place the lid on the pan and cook for 5 minutes. Flip the chicken and cook covered for another 5 minutes. Check that the internal temperature reads 165°F (74°C) at the thickest part.
Remove the pan from the heat. Scatter the fresh basil leaves over everything. Squeeze the juice of half a lemon over the dish. Serve immediately.