Slice chicken breasts horizontally to create thinner cutlets, then pound gently to an even 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. Sear chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.

Reduce heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in chopped sun-dried tomatoes and cook for another minute.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, approximately 2-3 minutes.

Add chicken broth and bring to a gentle simmer. Cook for 3-4 minutes, allowing the liquid to reduce slightly.

Stir in heavy cream and grated Parmesan cheese. Continue to simmer until the sauce begins to thicken, coating the back of a spoon.

Add the baby spinach to the sauce and cook until just wilted, about 1-2 minutes.

Return the seared chicken cutlets to the skillet, nestling them into the sauce. Spoon sauce over the chicken and allow to heat through for 2-3 minutes.

Remove from heat. Stir in the torn fresh basil. Taste and adjust seasoning with salt and pepper if needed.