Season the Chicken: Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with garlic powder, dried Italian seasoning, kosher salt, and cracked black pepper.

Sear to Golden Perfection: Heat 1 tablespoon of sun-dried tomato oil and 1 tablespoon of butter in a large heavy skillet (preferably cast iron) over medium-high heat. Add chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until deep golden-brown and internal temperature reaches 165°F (74°C). Transfer chicken to a warm plate.

Aromatize Garlic & Sun-Dried Tomatoes: Reduce skillet heat to medium. Add minced garlic and sliced sun-dried tomatoes to the remaining pan drippings. Sauté for 60 seconds until fragrant, being careful not to brown the garlic.

Deglaze & Simmer Sauce: Pour in chicken broth, scraping up all the savory browned bits (fond) stuck to the bottom of the pan with a wooden spoon. Stir in the heavy cream and bring to a gentle simmer for 2 minutes.

Melt Cheese & Wilt Spinach: Lower the heat to medium-low and gradually whisk in the freshly grated Parmesan cheese until silky smooth. Add fresh baby spinach and stir gently for 1 to 2 minutes until just wilted into the rich cream.

Return Chicken & Serve: Nestle the golden seared chicken cutlets and any accumulated resting juices back into the bubbling sauce. Spoon sauce generously over the chicken and simmer for 1 minute until warmed through. Garnish with torn fresh basil and extra grated Parmesan, then serve immediately!