Season both sides of the chicken breasts with the seasoning salt and garlic powder. Use clean hands to smear and coat evenly.

In a cast iron skillet over medium-high heat, melt the butter. Add the chicken and sear each side until golden, about 3 minutes on each side.

While the chicken is searing, mix together the water, vegetable recipe mix, and dillweed. Once the chicken has finished searing on both sides, pour in the seasoning mixture. Bring to a boil. Reduce the heat to simmer and cover. Let cook for 7-9 minutes, until the center of the thickest part of the breast registers 160°F.

Off the heat and transfer the chicken breasts to a clean plate. Cover the chicken loosely with foil and let rest.

To the sauce still in the skillet, stir in the sour cream. Pour the sauce over each chicken breast before serving. Or, place chicken breasts back in skillet and serve your family directly from the skillet.