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

Heat 2 tbsp olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Add the cutlets and sear undisturbed for 4 to 5 minutes per side until deep golden brown and cooked to 165°F (74°C). Transfer to a warm plate and tent with foil.

Lower heat to medium. Add the butter to the skillet drippings. Add minced garlic and sliced sun-dried tomatoes, sautéing for 60 seconds until delightfully aromatic.

Pour in the chicken bone broth, using a wooden spoon to scrape up all the flavorful caramelized browned bits (fond) from the pan surface. Simmer for 2 minutes until reduced by half.

Reduce heat to medium-low. Slowly stir in heavy cream and simmer gently for 2 to 3 minutes until velvety and slightly thickened. Whisk in grated Parmesan cheese until melted and satin smooth.

Add fresh baby spinach and stir for 60 seconds until just wilted. Nestle the golden chicken cutlets and any accumulated resting plate juices back into the skillet. Spoon sauce over the cutlets, simmer for 1 minute, and garnish with fresh basil ribbons. Serve immediately.