Step 1

Place the ranch dressing, olive oil, Worcestershire sauce, garlic, lemon juice, Italian seasoning, salt, and pepper in a shallow baking dish. Whisk to combine the marinade.

Step 2

Coat the chicken in the marinade and arrange it in a single layer to maximize contact with the marinade.

Step 3

Cover the dish with plastic wrap and refrigerate for 1 hour.

Step 4

Once the chicken is marinated, heat the olive oil in a large, oven-proof skillet over medium-high heat.

Step 5

Once the oil is hot, remove the chicken from the marinade, letting any excess marinade drip off, and place in the skillet. (Discard the marinade).

Step 6

Sear the chicken, about 5 minutes per side, until deeply golden and the chicken is mostly cooked through. Remove the skillet from the heat and set aside (keep the chicken in the skillet).

Step 7

Preheat the oven to broil on low.

Step 8

To make the cheese topping, place ½ cup ranch dressing, Parmesan, provolone, mozzarella, and garlic in a small saucepan. Stir to combine.

Step 9

Warm the cheese mixture over low heat, stirring frequently, until the cheese has melted, about 5 minutes.

Step 10

Meanwhile, make the breadcrumb topping by placing the panko and melted butter in a medium bowl. Stir to combine.

Step 11

Spoon a hearty dollop of the cheese topping over each chicken breast.

Step 12

Place the skillet in the oven and broil until the cheese mixture has browned slightly, about 3 to 4 minutes.

Step 13

Remove the skillet from the oven and top the chicken with a hearty spoonful of the panko topping.

Step 14

Return to the oven and broil until the panko topping has toasted, about 2 minutes. (Keep an eye on the breadcrumbs, they will burn quickly).

Step 15

Garnish the chicken with fresh parsley and serve with any remaining cheese topping and serve.