Pat the sliced chicken cutlets thoroughly dry with paper towels to ensure a deep golden sear. Season both sides evenly with kosher salt, freshly ground black pepper, and garlic powder.

Heat 1.5 tablespoons of olive oil and 1 tablespoon of butter in a large heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer the chicken to a plate and loosely tent with foil.

Lower heat to medium. Add the remaining 1/2 tablespoon of olive oil if the skillet is dry, then add the minced garlic. Sauté for 45 to 60 seconds until fragrant and lightly golden, stirring constantly to prevent scorching.

Pour in the chicken bone broth, scraping up all the savory browned bits (fond) stuck to the bottom of the skillet with a wooden spoon. Simmer for 1 to 2 minutes until reduced by half.

Reduce heat to medium-low. Add the full wheel of Boursin Garlic & Fine Herbs cheese and heavy cream to the skillet. Gently whisk or stir with a wooden spatula until the cheese melts completely into a silky, cohesive sauce.

Stir in the sliced sun-dried tomatoes and baby spinach. Cook for 1 to 2 minutes just until the spinach wilts into the creamy sauce.

Return the seared chicken cutlets and any accumulated plate juices back into the skillet. Spoon the bubbling garlic herb sauce generously over the cutlets and simmer gently for 1 minute until warmed through. Garnish with chopped fresh parsley and serve immediately.