First, tenderized your chicken on both sides. Then add to a bowl with ranch dressing and seasonings (garlic and onion powder, paprika, salt/pep, creole seasoning). Mix well, cover and marinate in fridge for 20-30 minutes.
Take chicken out of fridge and let it come to temperature. Add olive oil to a hot pan and sear chicken breasts on both sides. Add in water as you go to deglaze the pan and keep chicken moist. Once chicken is seared, but not cooked all the way through, place on a plate to the side.
Next add in your sliced red onion into the pan with all of the chicken juices. Coat onions all around and add in 1 tbsp of butter and oil and stir. Season with salt and pepper. Keeping the pan on medium to medium to low heat. Constantly stir your onions so they won’t burn or stick to the pan. Do this until they are fragrant and see through. Then add in your garlic and continuing stirring. If needed, add in more olive oil. Keep stiring until your onions look caramelized.
Add in your wine and balsamic vinegar. Increase heat to medium/medium high. Keep stirring until wine reduces.
After wine has reduced, lower the heat and add in your cream, remaining butter and herbs de provence. Keep stirring until sauce reduces. Season with salt and pepper.
Last but not least, add chicken back into the pan, submerging it into the sauce. Cook in the sauce for 2-3 minutes. Add parsley for garnish and serve with your favorite side!