Pat chicken breasts completely dry with paper towels. Slice each breast horizontally into two even, thin cutlets. Season both sides with garlic powder, smoked paprika, 1/2 teaspoon salt, and black pepper.

Lightly dredge each cutlet in flour on a shallow plate, tapping off any excess. This light coating creates an irresistible golden crust and naturally thickens the cream sauce later.

Heat olive oil and butter in a large heavy skillet (cast-iron preferred) over medium-high heat until hot and shimmering.

Add chicken cutlets in a single layer without crowding. Sear undisturbed for 4 to 5 minutes until deep golden-brown, then flip and cook for another 3 to 4 minutes until cooked through (165°F / 74°C). Transfer cutlets to a warm plate and set aside.

Reduce skillet heat to medium. Add minced garlic and julienned sun-dried tomatoes to the remaining pan drippings. Sauté for 60 seconds until fragrant, releasing aromatic tomato oil into the fond.

Deglaze the skillet with chicken broth, using a wooden spoon to scrape up all caramelized brown bits from the bottom.

Pour in the heavy cream, dried oregano, and red pepper flakes. Bring to a gentle simmer for 3 minutes until slightly reduced. Lower heat to low, whisk in freshly grated Parmigiano-Reggiano until melted and completely smooth.

Nestle the seared chicken cutlets and any accumulated juices back into the bubbling skillet sauce. Spoon the velvety sauce over the chicken and let simmer gently for 2 minutes to meld flavors.

Remove from heat and scatter fresh torn sweet basil leaves over the top. Serve immediately over tender pappardelle, mashed potatoes, or alongside warm crusty artisan bread!