Prepare the Chicken:

Whisk together all the marinade ingredients until well combined.

Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thick (it will plump up during cooking).

Sprinkle both sides of the chicken with salt and pepper if desired.

Add the marinade to a new freezer bag with the chicken, seal, and refrigerate for at least 30 minutes (or overnight).

Sear the Chicken:

Heat 2-3 tbsp of vegetable oil in a skillet over medium-high heat. (A cast-iron skillet will give the best sear.)

Sear the chicken for 4-5 minutes on each side, making sure not to move it around while it cooks to achieve a golden brown color. If the pan gets too hot, reduce the heat to medium. Once golden and cooked through, transfer the chicken to a clean skillet or baking sheet and cover with foil to keep warm.

Prepare the Parmesan Crust:

Preheat the oven to a low broil (450°F / 230°C).

Combine the Parmesan, Provolone, and ranch dressing. Microwave in 15-second increments, stirring in between, until melted. The consistency may be slightly lumpy, which is okay.

Spread the cheese mixture over the top of the chicken.

Add the Breadcrumbs:

In a small bowl, combine melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese.

Broil the Chicken:

Broil the chicken for 3-4 minutes, or until the top begins to brown slightly. Watch closely to prevent burning.

Serve:

Serve with mashed potatoes or your favorite sides. Enjoy!