Start by butterflying the chicken breasts. Slice them horizontally through the center so you end up with thinner, even pieces. Use a meat mallet or rolling pin to pound them gently until they are even thick. This helps them cook faster and prevents dry spots. Set them aside while you prepare the marinade.

In a bowl, combine a quarter cup of olive oil, all-purpose seasoning, Italian seasoning, smoked paprika, and ranch dressing. Coat each chicken breast thoroughly with the mixture. Let the chicken sit for at least 30 minutes so the flavors can sink in. If you have more time, marinating overnight makes it even better.

In a small bowl, mix cubed provolone, grated Parmesan, and one to two tablespoons of ranch dressing. This creamy topping is what gives the chicken its rich, cheesy flavor. Set the bowl aside until the chicken is ready to be finished.

Melt butter in a pan over medium heat, then add the Panko breadcrumbs. Stir until the breadcrumbs absorb the butter and turn golden brown. A small pinch of salt and pepper at this stage makes the crust extra tasty. Remove from heat and set aside.

Heat olive oil in a large skillet over medium heat. Once hot, place the chicken breasts in the pan. Cook each side for 3-4 minutes until golden brown. Make sure the internal temperature reaches 165°F so the chicken is fully cooked but still juicy.

Top each chicken piece with the cheese mixture, then sprinkle the buttery Panko crust over it. Place the skillet or a baking sheet under the broiler for 2-3 minutes, just until the cheese melts and the crust becomes crispy. Keep an eye on it so it does not burn.