Step 1: Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder. Optionally, pound chicken to 1/2-inch thickness for even cooking.
Step 2: Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Sear chicken for 3-5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside, tented with foil.
Step 3: Reduce heat to medium. Add remaining 1 tablespoon of butter (if needed) and minced garlic to the skillet, cooking for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
Step 4: Add cubed cream cheese to the skillet and stir until completely melted and smooth. Whisk in heavy cream and dry ranch seasoning mix until well combined.
Step 5: Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency. Return seared chicken breasts to the skillet, coating them with the creamy ranch sauce. Garnish with fresh parsley or chives, if desired, and serve hot.