Heat olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt, pepper, and ranch seasoning.
Add the chicken to the skillet and sear for 4-5 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside.
Add the minced garlic to the skillet and sauté for about 30 seconds.
Pour in the chicken broth and bring to a simmer, scraping the bottom to deglaze the pan.
Stir in the heavy cream and let it cook for 2-3 minutes to thicken slightly.
Return the chicken to the skillet and simmer for another 8-10 minutes, or until the chicken is fully cooked.
Garnish with chopped parsley and serve hot.