Prepare & Cook the Chicken

Rub chicken with olive oil and season with Italian seasoning, salt, and pepper.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook undisturbed for 3–4 minutes until golden brown.

Flip once, reduce heat to low, and cook another 4–5 minutes. Add 1 tablespoon butter and baste chicken as it finishes cooking.

Remove chicken from skillet, tent with foil, and set aside.

Make the Ranch Gravy

In the same skillet over medium-low heat, add remaining 1 tablespoon butter. Sauté garlic for about 30 seconds.

Add cream of chicken soup and whisk in milk until smooth.

Stir in ranch seasoning, onion powder, pepper, and optional herbs. Do not add salt. Reduce heat to low.

Shred the chicken and return it to the pan along with pan juices. Stir to fully coat in sauce.

Cover and simmer on low for 10–15 minutes until chicken is tender.

Remove from heat and stir in sour cream. Serve over rice or mashed potatoes with extra gravy.

Cheesy Mashed Potatoes (Optional)

Bring a large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.

Drain potatoes. In the same pot, heat butter and half & half over medium heat until melted.

Add potatoes back to the pot and mash until smooth.

Stir in shredded cheese, garlic powder, salt, and pepper. Mash until creamy and melted. Adjust seasoning as needed.