Slice each chicken breast into 2-3 thin pieces. If necessary, gently pound them with a meat tenderizer to ensure uniform thickness, approximately ½ inch.

Season both sides of the chicken with Italian seasoning, salt, and pepper. Lightly brush one side with melted butter, ensuring it’s not too hot.

In a large skillet, heat olive oil over medium-high heat. Place 2-3 pieces of chicken into the pan, buttered side down, leaving space between each. Sauté for 4-5 minutes per side until golden brown. Remove from the pan and set aside. Repeat with the remaining chicken.

Pro Tip: Adjust the heat as needed during cooking. Add more oil if necessary. Allow the chicken to cook undisturbed for the best crust; it will release from the pan once the crust forms.

Remove any excess oil from the skillet. Over medium heat, combine the cream of chicken soup, milk, sour cream, Ranch seasoning, and onion powder. Stir the mixture until well incorporated.

Let the sauce simmer and reduce gently for about 5 minutes.

Return the seared chicken to the skillet, spooning the sauce over each piece.

Partially cover the skillet and let the chicken heat through for around 10 minutes, allowing it to absorb the flavors from the sauce.