Start by taking your boneless, skinless chicken breasts and pound them to an even 1/2-inch thickness. Season both sides generously with salt and freshly ground black pepper.

Place the seasoned chicken breasts in a resealable bag, then pour in enough Italian salad dressing to coat them thoroughly. Seal the bag and refrigerate for at least 30 minutes and up to 12 hours.

Heat a large skillet over medium-high heat and add vegetable oil. Once the oil is shimmering, carefully place the marinated chicken in the skillet and sear each side for 4-5 minutes, until golden brown and the internal temperature reaches 165°F.

While the chicken is cooking, combine grated Parmesan cheese, sliced Provolone cheese, and Ranch dressing in a microwave-safe bowl. Microwave until smooth and creamy, stirring frequently.

In a separate bowl, mix melted butter, garlic powder, salt, and panko breadcrumbs. Stir until all breadcrumbs are evenly coated.

Once the chicken is cooked, remove it from the skillet and place it on a lined baking sheet. Spread the cheesy mixture over each breast, followed by the breadcrumb mixture. Broil on high for 3-4 minutes until golden brown.

After broiling, remove the chicken and let it rest for a minute. Garnish with fresh parsley if desired and serve hot.