Pound the chicken breasts to ½ inch thick and add to a large ziploc bag or bowl with the Italian dressing and marinate for at least 30 minutes.
4 boneless skinless chicken breasts, 1 cup Italian dressing
Add the olive oil to a cast iron skillet over medium-high heat. Use tongs or a fork to transfer the marinated chicken from the marinade to the skillet and sear for 5 minutes on each side. Discard leftover marinade.
2 Tablespoons olive oil
In a small bowl, mix together ¼ cup of the parmesan cheese with the ranch dressing. Spoon and smooth this over the chicken breasts and place 1 slice of provolone cheese on each breast.
½ cup parmesan cheese, ½ cup ranch dressing, 4 slices provolone cheese
Transfer the chicken in the skillet to the oven and broil on low for 3 to 5 minutes.
While the chicken is broiling, combine the melted butter, panko crumbs, garlic powder, salt, pepper, and the remaining ¼ cup of parmesan cheese in a small bowl.
¼ cup salted butter, ½ cup panko breadcrumbs, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ cup parmesan cheese
Remove the skillet from the oven and sprinkle this mixture over the top of the chicken, return it to the oven and broil until golden brown. Keep a close eye on it to ensure it doesn't burn.
Garnish with fresh parsley before serving.