Prep the Chicken: Combine flour, salt, pepper, paprika, and garlic powder in a shallow bowl. Dredge each chicken cutlet in the seasoned flour, coating well.

Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Sear the chicken cutlets for 4–5 minutes per side, until golden and cooked through (should reach 165°F). Take chicken out and set aside.

Build the Sauce: In the same skillet, add the minced garlic and sauté until fragrant. Pour in chicken broth, scraping up all those flavorful bits from the pan.

Make It Creamy: Lower the heat. Add heavy cream and Parmesan, stirring until the sauce is smooth and begins to thicken. If using optional cheese, add it now and stir until melted.

Add More Flavor: Stir in the sun-dried tomatoes, red pepper flakes, oregano, and thyme. Cook for a few more minutes, letting the sauce thicken to your liking.

Finish Up: Place the chicken back in the skillet, spooning sauce over the top. Simmer for a minute or two to heat everything through.

Serve: Serve over pasta, mashed potatoes, or rice, with crusty bread on the side to soak up the sauce.