Pat chicken cutlets completely dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, sea salt, and black pepper.

Heat olive oil and butter in a large 12-inch heavy-bottomed skillet over medium-high heat. Once hot and shimmering, add chicken cutlets and sear for 4 to 5 minutes per side until beautifully golden-brown and cooked through (internal temp 165°F / 74°C). Transfer chicken to a warm plate and set aside.

Lower heat to medium. In the same skillet with the pan drippings, add minced garlic, julienned sun-dried tomatoes, and halved cherry tomatoes. Sauté for 1 to 2 minutes until fragrant and cherry tomatoes begin to soften and blister.

Pour in the low-sodium chicken bone broth to deglaze the pan, using a wooden spatula to scrape up all flavorful golden browned bits from the bottom. Simmer for 1 minute.

Pour in the heavy cream and stir continuously. Bring to a gentle simmer for 2 to 3 minutes until slightly thickened. Remove from heat briefly to whisk in the grated Parmigiano-Reggiano until silky and fully melted.

Nestle the seared chicken cutlets back into the pan, spooning the velvety sauce and blistered tomatoes over each piece. Top each cutlet with slices of fresh mozzarella.

Cover the skillet with a lid for 2 to 3 minutes over low heat (or place under the oven broiler for 2 minutes) until the mozzarella melts into creamy, stretchy perfection. Remove from heat, scatter plenty of fresh torn basil leaves, drizzle with aged balsamic glaze, and serve immediately.