Whisk all marinade ingredients together until well combined.

Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound it to about 1/2 inch thick. Note: It will plump up more when cooked.

Sprinkle each side of the chicken lightly with salt and pepper if desired.

Place the chicken in a new freezer bag and add the marinade. Seal out the air and refrigerate for at least 30 minutes, or overnight.

Heat 2-3 tablespoons vegetable oil in a skillet over medium-high heat. (A cast iron skillet will provide the best sear.)

Sear the chicken on each side for 4-5 minutes. Refrain from moving the chicken around as it sizzles to get a nice golden sear. If the pan gets too hot, reduce the heat to medium. Once each side is golden brown and the middle is cooked, transfer the chicken to a clean skillet or baking sheet and tent with foil to keep it warm while you prepare the Parmesan crust.

Preheat the oven to a low broil (450°F).

Combine Parmesan, Provolone, and Ranch dressing. Stir to combine and microwave in 15-second increments, stirring in between, until melted. (A little bit of a lumpy consistency is okay.)

Combine the melted butter, garlic powder, and panko breadcrumbs. Stir it into the warm cheese mixture and add it to the top of the chicken.

Broil for 3-4 minutes, until the top begins to brown slightly. (Watch it closely during this time.) Serve with mashed potatoes and enjoy!