Slice each boneless chicken breast horizontally through the center to form two thinner cutlets, producing four pieces in total. This allows the chicken to cook quickly and uniformly.

Combine the garlic powder, mixed herbs, salt, and black pepper in a small bowl. Season both sides of every chicken cutlet evenly with the prepared mixture.

Place a large skillet over medium heat and add the olive oil along with 1 1/2 tablespoons of butter.

Once the skillet is hot, arrange the seasoned chicken cutlets in the pan. Cook for approximately 3–4 minutes per side, or until golden brown and completely cooked through.

Transfer the seared chicken to a plate and cover it to help preserve its heat and moisture while preparing the sauce.

Using the same skillet, melt the remaining 1 tablespoon of butter over medium heat.

Add the minced garlic and sauté for approximately 30 seconds, stirring carefully until aromatic without allowing the garlic to burn.

Sprinkle in the flour and continue cooking for another 30 seconds, stirring continuously to form a smooth roux that will help thicken the sauce.

Gradually pour the broth into the skillet while whisking continuously to prevent lumps and create an even, smooth consistency.

Reduce the heat, then incorporate the sour cream and ranch seasoning. Whisk thoroughly until the ingredients are fully blended and the sauce becomes creamy.

Once the sauce is smooth and well combined, turn off the heat.

Return the cooked chicken cutlets to the skillet and turn or spoon the sauce over them until each piece is thoroughly coated.

Spoon additional ranch sauce across the chicken to keep the cutlets moist and evenly flavored.

Serve the chicken hot with extra creamy ranch sauce spooned over the top.