Slice chicken breasts horizontally into thin cutlets. Pat thoroughly dry with paper towels and season both sides evenly with garlic powder, smoked paprika, dried oregano, kosher salt, and cracked black pepper.

Heat olive oil and butter in a large 12-inch heavy skillet over medium-high heat until shimmering. Sear chicken cutlets for 4 to 5 minutes per side until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a warm plate and tent loosely with foil.

Reduce skillet heat to medium. Add finely minced garlic to the residual pan drippings and sauté for 60 seconds until fragrant without browning.

Pour in low-sodium chicken bone broth to deglaze the pan, using a wooden spoon to scrape up all flavorful caramelized browned fond from the bottom of the skillet.

Pour in the pureed roasted red peppers and heavy cream. Whisk gently to combine and bring sauce to a gentle simmer for 3 minutes until slightly thickened.

Stir in grated Parmesan cheese and fresh lemon juice until silky smooth and melted. Fold in fresh baby spinach and simmer for 1 to 2 minutes until wilted and bright green.

Nestle seared chicken cutlets and any accumulated resting juices back into the simmering sauce. Spoon sauce generously over the chicken. Simmer for 1 minute to reheat through. Garnish with fresh basil and serve immediately!