Prepare and Season Cutlets: Slice each chicken breast horizontally to create 4 uniform thin cutlets. Pat thoroughly dry with paper towels. Season both sides evenly with garlic powder, onion powder, smoked paprika, kosher salt, and cracked black pepper.

Sear the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy 12-inch skillet over medium-high heat until hot and shimmering. Place chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until golden brown and cooked through to 165°F (74°C). Transfer cutlets to a warm plate.

Sauté Aromatics & Deglaze: Lower skillet heat to medium. Add remaining butter and julienned sun-dried tomatoes to the savory pan drippings. Sauté for 1 minute until fragrant. Add minced garlic and red pepper flakes, stirring constantly for 60 seconds. Pour in chicken bone broth, vigorously scraping up all the golden caramelized fond from the bottom of the pan. Simmer for 2 minutes until reduced by half.

Build the Cream Sauce: Reduce heat to medium-low. Pour in heavy whipping cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring frequently, until the sauce begins to thicken and coat the back of a spoon.

Melt Cheese & Wilt Spinach: Remove skillet from direct burner heat. Gradually whisk in freshly grated Parmigiano-Reggiano until completely melted into a glossy, velvety blush sauce. Stir in fresh baby spinach and allow residual pan heat to wilt the leaves (about 60 to 90 seconds).

Marry Flavors & Garnish: Return seared chicken cutlets and any accumulated plate juices back to the skillet. Spoon the rich sun-dried tomato sauce generously over the chicken. Return to low heat for 1 minute to warm through. Garnish with fresh chopped basil and extra black pepper before serving.