For the Chicken:

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

½ tsp salt

½ tsp black pepper

For the Ranch-Cheese Layer:

¼ cup ranch dressing

¼ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

½ cup shredded provolone cheese

For the Parmesan Crust Topping:

⅓ cup panko breadcrumbs

⅓ cup grated Parmesan cheese

2 tbsp melted butter

1 tsp garlic powder

1 tbsp fresh parsley (optional, for garnish)

Instructions:

Prep and Season the Chicken:
Preheat oven to 400°F (200°C).
Pound chicken breasts to even thickness (about ½–¾ inch). Pat dry and rub with olive oil, then season both sides with garlic powder, onion powder, paprika, salt, and pepper.

Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through (internal temp should reach 165°F).
Alternatively, you can bake at 400°F for 20–25 minutes.

Make the Cheese Layer:
In a small bowl, mix ranch dressing and grated Parmesan. Set aside.

Make the Parmesan Crust Topping:
In another bowl, combine panko, grated Parmesan, garlic powder, and melted butter. Mix until crumbly.

Assemble and Broil:
Place the cooked chicken breasts on a foil-lined baking sheet.
Spread the ranch-Parmesan mixture on top of each breast.
Sprinkle with shredded mozzarella and provolone.
Top with the prepared panko-Parmesan crust.

Broil:
Set oven to broil. Broil chicken for 2–3 minutes, or until the cheese is melted and the crust is golden and crispy. Watch closely to avoid burning!

Garnish and Serve:
Sprinkle with chopped parsley if desired. Serve hot with mashed potatoes, steamed veggies, or a fresh salad.