Combine the 1/2 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper in a small bowl and season both sides of the chicken cutlets evenly.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed, add the chicken to the skillet in a single layer and cook 3–4 minutes per side until browned and cooked through; remove chicken to a plate and set aside.
Reduce heat to medium, add the pressed garlic to the skillet and cook 30 seconds until fragrant.
Pour in the 28 oz crushed tomatoes and add 1 tablespoon dried Italian seasoning; stir and bring to a simmer, scraping up browned bits from the pan, and simmer 5 minutes.
Stir in 1/4 cup Parmesan and 1/2 cup heavy cream until combined, then stir in the chopped basil.
Return the cooked chicken to the skillet, spoon sauce over each piece, and simmer uncovered 3–5 minutes until heated through.
Top each chicken breast with a slice of mozzarella and place the skillet under the oven broiler for 3–5 minutes, or until the cheese is melted and bubbly and begins to brown.
Remove from the oven, garnish with additional basil if desired, and serve hot.
