Pat chicken cutlets completely dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large 12-inch deep skillet or cast-iron pan over medium-high heat. Add chicken cutlets and sear for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer chicken to a warm plate and tent loosely with foil.

In the same skillet with remaining pan drippings, add the remaining 1 tablespoon olive oil. Place baby potatoes cut-side down. Pour in ½ cup of chicken broth, cover skillet tightly with a lid, and cook over medium heat for 8 to 10 minutes until potatoes are fork-tender and broth evaporates.

Remove the lid and let potatoes sizzle cut-side down for 2 minutes undisturbed until caramelized and golden-crisp on the bottom.

Push potatoes to one side of the skillet (or transfer briefly to chicken plate). Reduce heat to medium-low, add minced garlic, and sauté for 1 minute until aromatic and golden (do not burn).

Pour in the remaining ½ cup chicken broth, scraping up any caramelized golden fond from the bottom of the pan with a wooden spoon.

Stir in heavy whipping cream, fresh rosemary, and fresh thyme. Bring sauce to a gentle simmer for 3 minutes until slightly thickened. Whisk in grated Parmesan cheese and baby spinach until cheese melts into a silky sauce and spinach wilts.

Nestle the seared chicken cutlets back into the skillet among the tender potatoes. Spoon the luxurious garlic herb parmesan cream sauce generously over the chicken and potatoes.

Simmer for 1 to 2 minutes until everything is warmed through. Garnish with freshly chopped parsley, extra cracked black pepper, and serve immediately straight from the skillet!