Prepare the Chicken: Season both sides of the chicken cutlets with salt, pepper, and Italian seasoning.

Sear the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté Aromatics: In the same skillet, add the butter. Once melted, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and translucent.

Deglaze the Pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Add Tomatoes and Spinach: Stir in the sun-dried tomatoes, cherry tomatoes, and red pepper flakes. Cook for 2-3 minutes until the tomatoes begin to soften. Add the baby spinach and cook until wilted.

Create the Creamy Sauce: Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and lemon juice. Simmer for 3-4 minutes until the sauce thickens slightly.

Combine Chicken and Sauce: Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken and simmer for an additional 2-3 minutes to heat through.

Serve: Garnish with fresh basil leaves and serve hot with your choice of side.