Slice each chicken breast horizontally into two even cutlets. Pat dry thoroughly with paper towels. Season both sides evenly with olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and cracked black pepper.

Heat an oven-safe cast iron skillet or large stainless pan over medium-high heat. Sear the chicken cutlets for 3 to 4 minutes per side until lightly golden brown. (The chicken does not need to be completely cooked through yet). Remove from heat.

In a small bowl, whisk together the ranch dressing, minced garlic, and 1/2 cup grated parmesan cheese to form the creamy binder spread.

In a separate bowl, toss together the panko breadcrumbs, melted butter, remaining 1/2 cup parmesan cheese, and chopped parsley until evenly moistened and crumbly.

Top each seared chicken breast with a slice of provolone cheese. Generously spread 2 tablespoons of the creamy ranch mixture over each piece, then mound a thick blanket of the buttered parmesan panko crumbs on top, pressing down gently to adhere.

Transfer the skillet to a preheated 400°F (200°C) oven and bake for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F (74°C). Switch to HIGH BROIL for the final 2 minutes until the cheese is bubbling and the panko crust is golden brown and audibly crispy. Rest 5 minutes before serving.