Parmesan Crusted Chicken

Season the thinly sliced chicken breasts generously on both sides with salt, pepper, onion powder, garlic powder, and ranch seasoning powder.

In a small bowl, mix together the ranch dressing and 1/4 cup of grated Parmesan cheese. Set aside.

In another bowl, combine 1/2 cup of freshly grated Parmesan cheese, salt, pepper, garlic powder, and breadcrumbs.

Add 2 tablespoons of melted butter to the breadcrumb mixture and stir until everything is evenly moistened. Set aside.

Heat a large, oven-safe skillet (like cast iron) over medium-high heat. Melt 2 tablespoons of butter for searing.

Carefully place the seasoned chicken breasts in the hot skillet. Sear for 4-5 minutes on the first side.

Flip the chicken and sear for another 4-5 minutes on the other side, until cooked through to an internal temperature of 165°F.

Remove the skillet from the heat. Spoon the ranch and parmesan mixture evenly over the top of each chicken breast.

Sprinkle the shredded provolone cheese over the ranch mixture.

Finally, top with the buttered breadcrumb and parmesan mixture, pressing it gently onto the chicken.

Place the entire skillet in the oven under a low broiler. Broil for 2-3 minutes, watching carefully, until the topping is golden brown and bubbly.

Carefully remove the hot skillet from the oven. Serve immediately with sides like mashed potatoes and broccoli.