Prepare the Chicken:
Slice each chicken breast into 2–3 thinner cutlets. If needed, pound them to about ½ inch thick for even cooking. Season both sides with Italian seasoning, salt, and pepper. Brush one side of each piece with melted butter (make sure the butter has cooled slightly).

Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 4–5 minutes per side, until golden brown. Remove from the pan and set aside.

Make the Sauce:
In the same skillet over medium heat, add the cream of chicken soup, milk, sour cream, onion powder, and ranch seasoning mix. Stir until smooth. Let the sauce simmer gently for 5 minutes to thicken slightly.

Combine and Finish:
Return the chicken to the skillet. Spoon the sauce over the chicken, cover the skillet partially, and let everything simmer for about 10 minutes, allowing the flavors to blend and the chicken to heat through.

Serve:
Serve warm with your favorite vegetables or baked potatoes. Spoon extra sauce over the top for added flavor.