Step 1

pat the chicken pieces dry and cut any large breasts in half lengthwise so they're less than an inch thick if you haven't done this already

Step 2

Heat oil in a skillet over medium heat

Step 3

When oil is hot enough to sizzle, add chicken breasts, and sprinkle with salt and pepper

Step 4

brown chicken until browned on one side, flip, and saute on the second side until cooked through, thin chicken will cook quickly (Note: cook chicken in batches if skillet is too small to accommodate all of it at once)

Step 5

Remove chicken from the skillet

Step 6

Add chicken broth and scrape up any browned bits on the bottom of the pan

Step 7

Whisk the water and the cornstarch together until smooth

Step 8

whisk into the chicken broth until smooth

Step 9

Add milk and stir until the broth has thickened

Step 10

Stir in sour cream, onion powder, Italian seasoning, and ranch mix until fully mixed

Step 11

reduce the heat

Step 12

Add chicken back to skillet and heat through

Step 13

Garnish with parsley and serve