Cut the chicken breasts in half lengthwise to create four cutlets. Season with salt, pepper, garlic powder, and half the Cajun seasoning. Dredge in flour, shaking off excess.

In a large skillet, heat butter and olive oil over medium-high heat. Place the seasoned chicken cutlets in the pan and cook for 4-5 minutes on each side until golden brown. Set aside.

In the same skillet, reduce heat and add minced garlic and sun-dried tomatoes. Sauté for about 30 seconds until fragrant.

Add the chicken broth and stir. Let bubble for 30 seconds before adding heavy cream and remaining Cajun seasoning. Stir until smooth.

Return chicken to the skillet and cook on low for an additional 5 minutes, allowing sauce to thicken.

Stir in Parmesan cheese until melted. Adjust seasoning if needed and serve with sauce spooned over the chicken.