1. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder.

2. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden and nearly cooked through. Remove and set aside.

3. In the same skillet, add chicken broth and scrape up the browned bits, then stir in heavy cream and let simmer until slightly thickened.

4. In a bowl, mix ranch dressing, Parmesan cheese, and provolone cheese until well combined.

5. In a separate pan, melt butter and toast panko breadcrumbs with minced garlic until golden brown.

6. Return the chicken to the skillet and spoon the creamy cheese mixture over each piece.

7. Sprinkle the toasted breadcrumb mixture on top, pressing lightly to adhere.

8. Broil for 2–4 minutes until the topping is bubbly and golden brown.

9. Garnish with fresh parsley and serve warm with sauce spooned over the chicken.