Drizzle the chicken breasts with olive oil and season generously with salt and pepper.
Heat a large frying pan over medium-high heat then add the chicken. Allow to cook for 5 minutes per side, until well-browned and cooked through. Remove and set aside.
In the same pan, add a splash of oil then add the onion and garlic. Cook for a few minutes until soft and translucent then add the baby spinach.
Allow the spinach to wilt then pour in the cream and sour cream.
Allow to simmer for a few minutes until the sauce has reduced and thickened slightly then add the Parmesan, artichokes and lemon juice.
Season to taste then add the chicken breasts on top.
Simmer for a few more minutes then serve topped with fresh basil.