Slice the chicken breasts horizontally in half through the equator to form 4 thin cutlets of even thickness. Pat dry thoroughly with paper towels. Season both sides evenly with Italian seasoning, garlic powder, sweet paprika, sea salt, and black pepper.

Heat 2 tablespoons of oil (from the sun-dried tomato jar) and 1 tablespoon butter in a 12-inch heavy skillet or cast iron pan over medium-high heat. Once hot and shimmering, add the chicken cutlets in a single layer.

Sear without moving for 4 to 5 minutes on the first side until deep golden brown. Flip and sear for another 3 to 4 minutes until cooked through (internal temperature reaches 165°F / 74°C). Transfer chicken to a clean plate and tent with foil to rest.

Reduce the skillet heat to medium. In the remaining pan drippings, add the minced garlic and sliced sun-dried tomatoes. Sauté for 60 to 90 seconds until highly fragrant, scraping up the browned fond from the pan bottom.

Pour in the chicken bone broth and fresh lemon juice to deglaze the pan. Whisk in the heavy whipping cream. Bring to a gentle simmer and let bubble for 3 minutes until slightly thickened.

Stir in the grated Parmigiano-Reggiano cheese until completely melted and velvety smooth. Add the baby spinach and stir gently for 1 to 2 minutes until wilted into tender emerald ribbons.

Nestle the seared chicken cutlets and any accumulated resting juices back into the skillet. Spoon the luscious sauce generously over the top. Simmer for 1 minute to warm through.

Remove from heat, scatter torn fresh basil and shaved parmesan over the chicken, and serve warm with al dente fettuccine pasta or crusty bread!