Start by heating your olive oil in a large skillet over medium heat. Once the oil is hot, season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Carefully place the chicken breasts in the skillet and cook for about 5-6 minutes on each side, or until golden brown. You want that nice sear to lock in the juices. Once the chicken is cooked through (internal temperature of 165°F), remove it from the skillet and set it aside.

In the same skillet, you’re going to make the amazing creamy sauce. Don't clean the pan—those little bits of chicken will add even more flavor to the sauce! Add the softened cream cheese and chicken broth to the skillet. Stir until the cream cheese melts and the mixture becomes smooth.

Once it’s all melted together, stir in the ranch seasoning mix, shredded pepper jack cheese, and cheddar cheese. Continue stirring until the cheese has melted and the sauce is creamy and smooth. If it’s too thick, add a little more chicken broth until you get your desired consistency.

Now, return the cooked chicken to the skillet and coat each piece in the creamy cheese sauce. Let it simmer for about 5 more minutes to allow the chicken to absorb all that creamy goodness.

Once the chicken is fully coated in that luscious sauce, sprinkle it with some fresh chopped parsley for a pop of color and a bit of freshness.