Pat the chicken breast cutlets thoroughly dry with paper towels. Season both sides evenly with garlic powder, Italian herbs, fine sea salt, and cracked black pepper.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy skillet (cast iron preferred) over medium-high heat. Place chicken cutlets in a single layer and sear for 4 to 5 minutes per side until deeply golden with an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and tent loosely with foil.

In the same skillet with remaining pan drippings, add the dry uncooked potato gnocchi. Sauté for 3 minutes, tossing frequently, until lightly golden with a delicate crisp exterior.

Reduce heat to medium. Add finely minced garlic and sliced sun-dried tomatoes; sauté for 60 seconds until fragrant.

Pour in the chicken bone broth, using a wooden spoon to scrape up all the rich caramelized brown fond clinging to the bottom of the skillet. Cover and simmer for 4 minutes until gnocchi are tender and pillowy.

Uncover skillet and pour in the heavy cream. Bring to a gentle simmer for 2 to 3 minutes until slightly reduced and glossy.

Fold in fresh baby spinach and stir until wilted. Turn off direct heat and whisk in freshly grated parmesan cheese in handfuls until completely melted into a velvety emulsion.

Slice the rested chicken breasts into thick medallions, nestle them back over the creamy gnocchi, and garnish generously with chopped fresh parsley and extra cracked black pepper. Serve warm straight from the skillet.