Prepare the Chicken:

Combine all marinade ingredients, ensuring a thorough and consistent mixture.

Place the chicken in a gallon freezer bag, remove excess air, and seal. Tenderize it to approximately 1/2 inch thickness using a meat tenderizer (note: it will plump up more during cooking).

Lightly season each side of the chicken with salt and pepper if desired.

Transfer the chicken to a new freezer bag, add the marinade, seal out the air, and refrigerate for at least 30 minutes or overnight.

Heat 2-3 Tbsp. vegetable oil in a skillet over medium-high heat (preferably a cast iron skillet for the best sear).

Sear the chicken on each side for 4-5 minutes without moving it around to achieve a golden sear. Adjust heat if needed. Once both sides are golden brown and the middle is cooked, transfer the chicken to a clean skillet or baking sheet. Tent with foil to keep it warm while you prepare the Parmesan crust.

Add the Parmesan Crust:

Preheat the oven to a low broil (425°F).

Combine Parmesan, Provolone, and Ranch dressing, microwaving in 15-second increments until melted (a slightly lumpy consistency is acceptable).

Mix melted butter, garlic powder, and panko breadcrumbs. Stir this into the warm cheese mixture and apply it to the top of the chicken.

Broil for 3-4 minutes until the top slightly browns (monitor closely during this time). Serve with mashed potatoes and savor the deliciousness!