Easy Creamy Chicken

Step 1 -Using a meat tenderizer, pound the chicken to about 1/2-inch thickness.

Step 2 -Sprinkle each side of the chicken pieces with the Italian seasoning, the salt, and the pepper.

Step 3 -Brush one side of each piece of the chicken with the melted butter. Make sure the melted butter is not too hot.

Step 4 -In a large pan over medium-high heat, heat the olive oil.

Step 5 -Add 2-3 pieces of the chicken, buttered-side down, into the hot oil, making sure the chicken pieces have room between them; sauté until a golden-brown crust has formed on each side and the chicken is cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.

Step 6 -Transfer the cooked chicken to a plate and repeat the cooking process with the remaining chicken pieces.

Step 7 -Once all of the chicken is cooked and transferred to a plate, reduce the heat to medium.

Step 8 -In the same skillet you used to cook the chicken, add the cream of chicken soup, the milk, the sour cream, the onion powder, and the ranch seasoning and stir to combine.

Step 9 -Let the sauce mixture bubble gently and reduce until thickened, about 5 minutes.

Step 10 -Add the chicken back into the pan, spooning the sauce over top.

Step 11 -Cover the skillet partially and cook until the chicken is heated through and has absorbed the sauce's flavors, about 10 minutes.

Step 12 -Serve.