Place the chicken breasts in a zip top bag or shallow dish. Pour the marinade over the chicken and turn to coat everything evenly. Seal or cover and let it marinate for at least thirty minutes. If you have more time, up to four hours makes it even better.

When you are ready to cook, preheat your oven to four hundred degrees Fahrenheit. Heat a large oven safe skillet over medium high heat. A good hot pan makes all the difference.

Remove the chicken from the marinade and let the excess drip off. Place the chicken into the hot skillet and sear for about three to four minutes per side until golden brown. This step locks in juices and builds flavor.

Transfer the skillet to the oven. If your skillet is not oven safe, move the chicken to a baking dish. Bake for ten to twelve minutes or until the internal temperature reaches one hundred sixty five degrees Fahrenheit.

While the chicken bakes, make the topping. In a small bowl, stir together one third cup ranch dressing, one half cup Parmesan cheese, and onion powder until smooth and creamy.

Remove the chicken from the oven. Place a slice of provolone cheese on each piece of chicken. Spoon the Parmesan ranch mixture over the cheese.

In another bowl, combine panko breadcrumbs, melted butter, and two tablespoons Parmesan cheese. Mix until everything is evenly coated. Sprinkle this mixture generously over each chicken breast.

Turn the oven to broil. Place the chicken back into the oven and broil for two to three minutes until the topping is bubbly and golden. Keep a close eye here.

Remove from the oven and let the chicken rest for a few minutes. Sprinkle with chopped parsley and serve warm.