Pat chicken cutlets completely dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, paprika, sea salt, and black pepper.

Heat 2 tablespoons of sun-dried tomato olive oil in a large heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering.

Carefully place the chicken cutlets in the skillet. Sear undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer the chicken to a warm plate and tent loosely with foil.

Reduce the skillet heat to medium. Melt the butter in the remaining pan drippings. Add minced garlic and sun-dried tomatoes; sauté for 60 to 90 seconds until highly fragrant, scraping up any caramelized golden bits (fond) stuck to the pan bottom.

Pour in the chicken broth to deglaze the skillet, letting it simmer vigorously for 1 to 2 minutes until reduced by half.

Lower heat to medium-low. Slowly stir in the heavy whipping cream. Bring to a gentle simmer for 2 to 3 minutes until slightly thickened. Whisk in grated Parmesan cheese in small handfuls until melted into a glossy, velvety sauce.

Add the baby spinach leaves to the skillet. Gently fold into the bubbling sauce for 1 minute until wilted and vibrant emerald green.

Nestle the seared chicken cutlets along with any accumulated resting juices back into the skillet. Spoon the rich garlic cream sauce and sun-dried tomatoes over the cutlets. Simmer for 1 minute to warm through. Garnish with fresh basil and cracked pepper, and serve immediately!