In a large bowl or resealable bag, whisk together all marinade ingredients. Add the chicken, coat well, seal, and refrigerate for at least 30 minutes or up to overnight.

When ready, remove chicken from marinade (discard excess), season with salt and pepper, and heat oil in a cast‑iron skillet or grill pan over medium‑high heat. Sear chicken 4–5 minutes per side until golden and just cooked through.

Meanwhile, stir together Parmesan and ranch for the ranch‑cheese spread in a small bowl; set aside.

In another bowl, combine breadcrumbs, grated Parmesan, garlic powder, and melted butter until evenly moistened; set aside for topping.

Preheat your oven’s broiler (or set rack to upper middle position). Transfer the seared chicken to an oven‑safe dish or skillet. Spread about 2 tablespoons ranch‑cheese mixture on each breast. Top with provolone (optional) and then spoon crumb mixture evenly over top.

Broil for 3–4 minutes, watching carefully, until cheese melts and crumb topping is lightly browned and crispy. Chicken internal temperature should reach 165 °F.

Remove and let rest a few minutes before serving warm. Best paired with mashed potatoes and roasted green vegetables.