Begin by cutting each boneless chicken breast into two cutlets. Season them generously with garlic powder, mixed herbs, salt, and pepper.

Heat a large skillet over medium-high heat and add olive oil along with a tablespoon of butter. Sear for 3-4 minutes on each side until golden brown.

In the same skillet, add an additional slice of butter over low heat and allow it to melt, then add the minced garlic and sauté for about 30 seconds.

Stir in flour and cook for another 30 seconds, then gradually whisk in chicken stock until the mixture is smooth.

Lower the temperature and add sour cream and ranch seasoning, whisking everything until fully combined and creamy.

Return the seared chicken cutlets to the skillet, spooning the sauce over each piece. Simmer for a minute to absorb the flavors.