Prep and Season the Chicken Cutlets

Pat the sliced chicken cutlets thoroughly dry with paper towels. In a small ramekin, mix together the Italian seasoning, garlic powder, salt, and black pepper. Sprinkle the blend evenly over both sides of each cutlet, gently pressing the spices into the meat so they adhere.

Heat olive oil and butter in a heavy 12-inch skillet over medium-high heat. Once sizzling, lay the chicken cutlets in a single flat layer. Cook for 4 to 5 minutes per side without moving them, until a rich deep golden crust forms and the internal temperature registers 165°F on an instant-read thermometer. Transfer seared cutlets to a warm plate and set aside.

Sauté Aromatics & Sun-Dried Tomatoes

Reduce skillet heat to medium. Add the minced garlic and sliced sun-dried tomatoes directly into the remaining drippings. Sauté for roughly 1 minute until fragrant, stirring constantly to prevent the minced garlic from burning.

Simmer Broth, Cream, and Parmesan

Pour in the chicken broth, using a wooden spoon to deglaze and scrape up all browned bits (fond) stuck to the bottom of the pan. Slowly pour in the heavy cream and whisk in the freshly grated Parmesan. Bring sauce to a gentle simmer for 3 to 4 minutes until it thickens into a velvety glaze that coats the back of a spoon.

Wilt Spinach & Assemble the Skillet

Add fresh baby spinach leaves into the pan in batches, folding gently until wilted (about 1 to 2 minutes). Nestle the seared chicken breasts and accumulated plate juices back into the creamy sauce. Simmer on low heat for 1 minute to warm through. Garnish with fresh basil ribbons and extra Parmesan shavings before serving warm straight from the pan.