1. Pat the chicken breasts dry and pound or slice them to an even thickness.

2. Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and paprika.

3. Heat olive oil in a large skillet over medium-high heat.

4. Sear the chicken for 5 to 6 minutes per side, or until golden and cooked through to 165°F.

5. Place the cooked chicken on a baking sheet or in an oven-safe dish.

6. Mix ranch dressing with 1/4 cup grated Parmesan cheese, then spread the mixture over each chicken breast.

7. Add one slice of provolone or mozzarella cheese over each piece of chicken.

8. In a small bowl, combine panko breadcrumbs, the remaining 1/4 cup Parmesan cheese, melted butter, and parsley.

9. Sprinkle the breadcrumb mixture evenly over the cheese-topped chicken.

10. Broil for 2 to 4 minutes, watching closely, until the topping is bubbly, golden, and crisp.

11. Let the chicken rest for 3 minutes before serving.