1. Pat the chicken dry and season it with ranch seasoning and black pepper.

2. Heat olive oil and butter in a Dutch oven over medium heat.

3. Sear the chicken on both sides until golden, then remove it from the pot.

4. Add the diced onion and cook until softened, scraping up the browned bits.

5. Stir in the garlic and cook for about 30 seconds.

6. Add the baby potatoes and chicken broth, then cover and simmer until the potatoes start to soften.

7. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, dried parsley, and dried dill.

8. Return the chicken to the Dutch oven and nestle it between the potatoes.

9. Cover and simmer gently until the chicken is cooked through and the potatoes are fork-tender.

10. Let the dish rest for a few minutes, then garnish with fresh dill or parsley before serving.