Heat the olive oil and butter in a large non-stick frying pan over high heat until the butter becomes foamy.

Season the chicken breasts generously with salt and pepper.

Place the chicken in the pan and reduce the heat to medium-high.

Cook for approximately 5 minutes on each side, or until the chicken is golden and cooked through.

Transfer the chicken to a plate and loosely cover with foil to keep warm.

Add the chopped garlic to the same pan.

Cook for 1 minute, stirring frequently, until fragrant.

Add the sliced sun-dried tomatoes and stir to coat in the garlic-infused butter.

Pour in the non-alcoholic white grape juice or extra chicken stock and simmer for 1 minute until slightly reduced.

Add the cream and chicken stock, stirring to combine.

Return the chicken to the pan and simmer gently for 5 minutes, allowing the sauce to thicken.

Stir in the baby spinach and cook until wilted.

Taste and adjust seasoning with salt and pepper if needed.

Sprinkle with fresh basil leaves before serving.

Serve the One-Pot Italian Chicken with crusty bread to soak up the creamy sauce