Season chicken cutlets generously with sea salt and black pepper.

In a shallow dish, whisk together the flour, garlic powder, and onion powder.

Dredge each chicken cutlet in the flour mixture, ensuring it's fully coated, then shake off any excess.

Heat a large skillet over medium heat, then add 1 tablespoon of butter and the olive oil.

Once the butter is melted and shimmering, add the chicken cutlets to the pan, cooking in batches if necessary to avoid overcrowding.

Cook for 2-3 minutes per side, until golden brown and cooked through, reaching an internal temperature of 160-165ºF.

Remove chicken from the skillet and set aside on a paper towel-lined plate.

Pour the chicken broth, lemon juice, and Dijon mustard into the hot pan, scraping up any browned bits from the bottom with a spatula, and bring to a simmer.

Add the minced garlic and simmer for 30 seconds until fragrant.

Reduce heat to low, then stir in the grated Parmesan cheese and cream cheese until completely melted and smooth.

Remove the pan from the heat and slowly whisk in the heavy cream.

Return the pan to low heat and stir in the chopped spinach and drained, chopped artichoke hearts, simmering until the spinach wilts.

Nestle the cooked chicken cutlets back into the sauce, and simmer on low heat for 3-5 minutes, until the chicken is warmed through and reaches 165ºF.

Serve immediately, spooning extra sauce over the chicken and garnishing with a little fresh black pepper if desired.