Season Chicken: Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with Italian herb seasoning, garlic powder, sweet paprika, kosher salt, and freshly cracked black pepper.

Sear Cutlets: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy skillet (cast iron or stainless steel) over medium-high heat. Once sizzling hot, add the chicken in a single layer. Sear for 4 to 5 minutes per side until deeply golden-brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and tent loosely with foil.

Sauté Aromatics: Lower the heat to medium. Add the remaining 1 tablespoon of butter and olive oil to the pan. Add the minced garlic and julienned sun-dried tomatoes. Sauté for 60 to 90 seconds until fragrant, scraping up any delicious browned bits from the bottom of the skillet.

Build Velvet Cream Sauce: Pour in the chicken bone broth to deglaze the skillet, simmering for 2 minutes to reduce slightly. Lower heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 3 minutes, then whisk in the freshly grated parmesan cheese until silky smooth and melted.

Wilt Spinach & Return Chicken: Add the fresh baby spinach to the skillet and gently fold into the warm cream sauce for 1 to 2 minutes until just wilted. Nest the golden seared chicken cutlets and any accumulated juices back into the bubbling sauce. Spoon sauce generously over the chicken and simmer for 1 minute to reheat through.

Garnish & Serve: Garnish with fresh chopped basil and extra parmesan flakes. Serve immediately over al dente fettuccine pasta, buttery mashed potatoes, or with crusty garlic bread.