Prepare the Chicken: If your chicken breasts are very thick, it's a good idea to slice them in half horizontally to create thinner cutlets. This ensures they cook quickly and evenly. Pat the chicken dry with a paper towel. In a small bowl, mix the salt, pepper, garlic powder, and onion powder. Season the chicken generously on all sides with this mixture.

Sear the Chicken: Place a large frying pan or skillet over a medium-high heat. Add the olive oil and butter. Once the butter is melted and foaming, carefully place the seasoned chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Sear for 5-6 minutes on each side, until deeply golden brown and cooked through. The internal temperature should reach 75°C, as recommended by the Food Standards Agency. Once cooked, remove the chicken from the pan and set it aside on a plate.

Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the same pan and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning.

Deglaze the Pan: Pour the chicken stock into the pan. Use a wooden spoon or spatula to scrape up all the browned bits (the fond) from the bottom of the pan. This is where so much flavour is! Let the stock simmer and reduce by about a third, which should take 2-3 minutes.

Create the Creamy Sauce: Reduce the heat to low. Stir in the dry ranch seasoning mix. Slowly pour in the double cream, stirring continuously until combined. What works best for me is to warm the cream slightly in the microwave first to prevent it from cooling the pan down too much.

Add the Cheese: Gradually stir in the freshly grated Parmesan cheese until it has completely melted into the sauce and the sauce is smooth. Let the sauce gently simmer for 2-3 minutes to thicken slightly. Taste the sauce and add a pinch more salt or pepper if you think it needs it.

Finish the Dish: Return the seared chicken breasts (and any juices that have collected on the plate) to the pan. Spoon the creamy ranch sauce over the chicken. Let everything simmer together for another 1-2 minutes, just to warm the chicken through.

Garnish and Serve: Remove the pan from the heat. Garnish generously with the chopped fresh chives or parsley and serve immediately.