Prep the chicken: Pat chicken dry with paper towels. Season lightly with salt and pepper. Sprinkle on 1 tablespoon of the ranch seasoning and rub it in on both sides.

Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.

Sear to build flavor: Cook chicken 4–5 minutes per side until golden. It doesn’t need to be fully cooked through yet. Transfer to a plate and tent loosely with foil.

Sauté the aromatics: Lower heat to medium. Add remaining 1 tablespoon butter. Stir in the minced garlic and cook 30 seconds until fragrant, scraping up browned bits with a wooden spoon.

Build the sauce base: Pour in chicken broth and simmer 2 minutes to reduce slightly. Whisk in cream cheese until smooth and melted.

Add the cream and seasonings: Stir in heavy cream, the remaining 1 tablespoon ranch seasoning, and Parmesan. Simmer gently 3–4 minutes, stirring often, until the sauce thickens to coat the spoon. If it gets too thick, splash in more broth.

Return the chicken: Nestle the seared chicken back into the pan with any juices. Simmer 4–6 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is silky and glossy.

Finish with freshness: Add lemon juice to taste for a clean, bright finish. Adjust salt and pepper as needed.

Garnish and serve: Sprinkle with chopped chives or parsley. Serve hot with low carb sides like roasted broccoli, sautéed zucchini, cauliflower mash, or a crisp green salad.