Method

• Pat the 2 chicken breasts dry and gently flatten any very thick ends for even cooking. Season lightly with salt and pepper.
• Heat the olive oil in a large skillet over medium heat. Cook for about 6–7 minutes per side as a starting guide, lowering the heat if the outside darkens too quickly; continue until each thickest part reaches 165°F, then transfer to a plate.
• Reduce the heat to medium-low and add the dry ranch dressing mix and heavy cream. Stir up the browned bits and simmer gently until the sauce lightly coats a spoon; keep it fluid rather than reducing it to a thick gravy.
• Remove the skillet from the heat and return the chicken and its juices, turning just to coat. Garnish with parsley if using, slice the breasts into 4 portions, and spoon sauce over each.