Marinate that chicken
In a large bowl or zip-top bag, mix the ranch dressing, garlic powder, salt, and pepper. Add the chicken breasts and coat thoroughly. Let it marinate in the fridge for at least 30 minutes—longer if you have time. This step makes the chicken tender, juicy, and loaded with flavor.

Sear and cook
Preheat your oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add the olive oil. Remove the chicken from the marinade, letting excess drip off. Sear the chicken breasts for about 3–4 minutes per side until golden brown. You’re not cooking them through here—just getting a nice crust.

Make the topping
While the chicken’s searing, mix the grated Parmesan, Panko breadcrumbs, melted butter, and Italian seasoning in a small bowl. This is the glorious golden topping that takes this chicken over the top.

Assemble the magic
Once all chicken breasts are seared, top each one with a slice of provolone cheese. Then scoop a generous spoonful of the Parmesan mixture onto each breast, pressing it lightly to help it stick.

Bake to bubbly perfection
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the chicken is fully cooked (internal temp should hit 165°F) and the topping is golden and crispy. If you want it extra browned, pop it under the broiler for 1–2 minutes—just don’t walk away.

Finish and serve
Let the chicken rest for a few minutes, then drizzle with a little more ranch dressing if you’re feeling bold. Garnish with fresh parsley or chives for a pop of green. Serve it up hot and prepare for compliments.