Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and Italian seasoning. Lightly dust each piece in flour, shaking off excess so only a delicate coating remains.

Heat olive oil and 1 tablespoon of butter in a large 12-inch heavy skillet over medium-high heat. Add chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until crisp and golden brown. Transfer to a warm plate.

Reduce skillet heat to medium. Melt remaining tablespoon of butter, add minced garlic, and sauté for 45 to 60 seconds until fragrant. Add chopped artichoke hearts and cook for 2 minutes until lightly browned at the edges.

Pour in low-sodium chicken broth, using a wooden spatula to scrape up all caramelized fond bits from the skillet bottom. Simmer for 1 to 2 minutes until liquid reduces slightly.

Reduce heat to medium-low. Whisk in heavy cream and softened cubed cream cheese until melted and completely smooth. Stir in grated parmesan and shredded mozzarella until creamy and rich.

Fold in fresh baby spinach leaves and stir gently for 1 to 2 minutes until wilted into the velvety garlic cream sauce. Squeeze in 1 tablespoon of fresh lemon juice.

Nestle golden chicken cutlets back into the bubbling skillet, spooning the luxurious spinach artichoke sauce generously over the top. Simmer for 2 minutes to let flavors meld, garnish with fresh parsley and cracked black pepper, and serve hot.