Dredge Chicken Cutlets: In a shallow dish, whisk together all-purpose flour, garlic powder, kosher salt, and black pepper. Pat chicken cutlets dry with paper towels, then dredge each cutlet in the flour mixture, shaking off any excess coating.

Sear to Golden Perfection: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add chicken cutlets in a single layer (work in batches if needed). Sear undisturbed for 4 to 5 minutes per side until deeply golden brown and cooked through (165°F internal temperature). Transfer seared cutlets to a warm plate and set aside.

Sauté Aromatics & Deglaze: Reduce heat to medium. Add remaining 1 tablespoon butter and 1 tablespoon olive oil (or sun-dried tomato oil from the jar for extra flavor). Add minced garlic, sliced sun-dried tomatoes, dried oregano, and red pepper flakes. Sauté for 60 to 90 seconds until intensely fragrant, stirring constantly so the garlic does not burn. Pour in chicken broth, scraping up all the golden browned fond from the skillet bottom with a wooden spoon.

Simmer Velvety Cream Sauce: Pour in heavy whipping cream and bring the liquid to a gentle simmer. Cook for 3 to 4 minutes until the sauce slightly thickens. Remove from heat briefly and stir in freshly grated parmesan cheese until completely melted, glossy, and smooth.

Nestle Chicken & Garnish: Return the seared chicken cutlets and any collected plate juices back into the skillet. Spoon the warm, luscious cream sauce generously over the cutlets. Let simmer gently on low heat for 2 minutes to marry the flavors. Remove from heat, scatter fresh basil leaves over top, and serve immediately!