Pat the chicken cutlets dry and season both sides with half of the Italian seasoning, garlic powder, salt, and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Sear chicken for 4 minutes per side until deeply golden. Transfer to a warm plate.

Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Place the halved baby Yukon gold potatoes cut-side down in a single layer, season with the remaining herbs and salt, cover with a lid, and cook for 8–10 minutes until golden-crisp underneath and fork-tender.

Push the potatoes to the edges of the skillet. Add the minced garlic and julienned sun-dried tomatoes to the center and sauté for 60 seconds until fragrant.

Pour in the chicken broth to deglaze the golden brown bits from the bottom of the pan, simmering for 2 minutes. Reduce heat to medium-low and stir in the heavy cream and freshly grated Parmesan cheese until velvety smooth.

Fold in the fresh baby spinach until wilted, nestle the seared chicken cutlets back into the skillet with the potatoes, and spoon the glossy garlic parmesan sauce over top for 2 minutes before serving.