Trim down your chicken and remove any fat or extra skin that you don't want.

Add your chicken to a large bowl. You're going to add dried parsley onion powder, salt and pepper.

Using a garlic press mince four cloves of garlic.

Heat your cast iron skillet to medium high heat. Add butter and 2 tbsp. of olive oil to the skillet.

Once the butter has melted and is bubbling, add your seasoned chicken to the skillet. Skin side down first.

Once your chicken is golden brown and crispy on the skin, and doesn't stick to the skillet, it's time to turn it over. Cook on both sides for 10-12 minutes.

Once your chicken is browned on each side remove it from the skillet and set it aside.

Keep your skillet on medium-high heat, melt 1 tbsp. of butter in the skillet. Then add your mushrooms and cook for 2-3 minutes. Then add garlic and stir until fragrant. This step will take about 30 seconds.

Once you can smell your garlic, add a ranch packet and chicken stock and mix well with your whisk.

Once the sauce is bubbling add your chicken back into the skillet, skin side up. You're going to cook this for another 15 minutes.

Once the chicken has reached an internal temperature of 165°f, you're ready to serve!