Season & Sear the Chicken: Pat chicken cutlets dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, smoked paprika, kosher salt, and black pepper. Heat 2 tablespoons of sun-dried tomato oil in a large deep cast iron skillet over medium-high heat. Add chicken cutlets and sear undisturbed for 3 to 4 minutes per side until beautifully golden-brown and cooked to an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and set aside.

Saute Garlic & Sun-Dried Tomatoes: Reduce heat to medium. Add minced garlic, julienned sun-dried tomatoes, and crushed red pepper flakes into the residual pan oil. Saute for 60 seconds until delightfully fragrant, taking care not to scorch the garlic.

Simmer Gnocchi Directly in Sauce: Pour in chicken bone broth and heavy cream, using a wooden spoon to scrape up all flavorful caramelized brown fond bits from the bottom of the skillet. Stir in the uncooked potato gnocchi. Bring liquid to a gentle bubble, then simmer uncovered over medium-low heat for 4 to 5 minutes, stirring occasionally, until the gnocchi are tender, pillowy, and the sauce thickens into a velvety glaze.

Fold in Spinach & Parmesan: Add fresh baby spinach and grated Parmigiano-Reggiano cheese into the simmering skillet. Stir gently for 1 to 2 minutes until the spinach wilts down into bright green ribbons and the cheese melts seamlessly into the sauce.

Nestle Chicken & Rest: Slice the seared chicken cutlets into thick strips and nestle them back into the simmering skillet along with any flavorful resting juices on the plate. Let the entire skillet simmer gently for 2 minutes to heat the chicken through and allow the sauce to cling.

Garnish and Serve: Remove from heat. Scatter fresh basil ribbons and chopped parsley over the top. Serve immediately straight from the skillet alongside warm crusty sourdough or garlic bread!