1. Prepare the Chicken:

• Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
• Heat a large skillet over medium heat and add olive oil.
• Once the oil is shimmering, place the chicken breasts in the skillet. Cook for about 5-6 minutes on each side, or until they develop a golden-brown crust. (Don’t worry if they’re not fully cooked yet—they’ll finish cooking in the sauce.) Remove the chicken and set aside.

2. Build the Sauce:

• In the same skillet, lower the heat to medium-low. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. These bits are flavor gold!
• Whisk in the ranch seasoning mix until fully dissolved. Slowly add the heavy cream, stirring continuously to create a smooth base.
• Add the cream cheese in small chunks, whisking until completely melted and incorporated into the sauce.

3. Simmer the Chicken:

• Return the chicken breasts to the skillet, along with any juices that may have collected on the plate.
• Lower the heat and let the chicken simmer in the sauce for 10-12 minutes, flipping halfway through to ensure even cooking.

4. Add the Finishing Touches:

• Stir in the grated Parmesan cheese and optional add-ins like mushrooms or spinach during the last 5 minutes of cooking.
• Taste the sauce and adjust the seasoning with salt and pepper as needed.

5. Garnish and Serve:

• Once the chicken is fully cooked (internal temperature of 165°F), remove it from the heat.
• Sprinkle with fresh parsley and serve immediately with your favorite sides.