Instructions

• Pat the chicken breasts dry using paper towels. Place them on a cutting board or plate and cover with plastic wrap. Use a meat mallet to pound the chicken until each piece is an even thickness, about ½ to ¾ inch.
• Sprinkle both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder, ensuring they are evenly coated.
• Heat a large skillet or Dutch oven over medium heat. Add the olive oil. Once shimmering, place 2–3 pieces of chicken in the pan. Cook for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Repeat with remaining chicken. Remove and set aside.
• If your pan is coated with a thick layer of 'fond', deglaze the pan before moving to the next step by adding chicken broth or water. Scrape up the brown bits, adding more liquid as needed, and pour the reserved liquid into a bowl.
• Melt the butter in the skillet and cook the garlic for 30 seconds. Whisk in the flour and dry ranch seasoning, cooking for 1 minute to form a thick roux.
• Slowly add the chicken broth and reserved fond liquid, whisking continuously until fully combined. Bring to a gentle simmer, then reduce heat to low and simmer for 2-3 minutes.
• Add the heavy cream and sour cream, whisking continuously until fully combined. Heat gently until thickened enough to coat the back of a spoon. Do not boil.
• Turn off the heat and return the cooked chicken to the pan, nestling each piece into the creamy sauce. Cover with a lid and let sit for 5 minutes to allow the flavors to meld.