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Dust all chicken breasts evenly in the plain flour and shake off any excess.
Heat olive oil in a large deep frying pan over medium heat. Add chicken breasts and cook for 5 minutes per side until golden, then remove to a plate.
Turn the heat to low. Add garlic, sun-dried tomatoes, oregano, and paprika to the pan. Stir for 3 to 5 minutes until garlic softens and turns fragrant.
Pour in the double cream and chicken stock. Add the grated parmesan and season well with salt and pepper. Stir everything together to combine.
Return the chicken breasts to the pan and nestle them into the sauce. Cover with a lid and cook for 5 minutes, then flip the chicken and cook covered for another 5 minutes.
Confirm the chicken is fully cooked through (165°F / 74°C internal temp). Remove from heat, scatter over the fresh basil leaves, and squeeze over the lemon juice. Serve immediately.