Pat the chicken cutlets dry and season both sides with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper.
Heat a large skillet over medium heat and add the olive oil.
When the skillet is hot, add the chicken in a single layer (work in batches if needed) and cook without moving for 3–4 minutes, then flip and cook another 3–4 minutes until the internal temperature reaches 165°F. Transfer chicken to a plate and set aside.
Reduce heat to low and add the butter to the same skillet. When melted, stir in the flour to make a roux and cook 30–60 seconds.
Add the pressed garlic and cook 30 seconds until fragrant.
Pour in the chicken broth and bring to a gentle simmer, stirring to incorporate and thicken slightly.
Slowly whisk in the heavy cream until smooth, then stir in the additional 1/2 teaspoon salt, Parmesan, chopped sun-dried tomatoes, and chopped basil.
Return the cooked chicken to the skillet, spoon sauce over it, and simmer 3–5 minutes to heat through and meld flavors.
Serve hot, garnished with extra basil or Parmesan if desired.
