Marinate the chicken by whisking olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Seal the pounded chicken in a bag with the marinade and refrigerate for at least 30 minutes.

Heat vegetable oil in a cast iron skillet over medium-high heat for 2-3 minutes until shimmering.

Carefully add marinated chicken breasts and sear for 4-5 minutes until golden brown, then transfer to a plate and tent with foil to keep warm.

Mix grated Parmesan and provolone cheese with ranch dressing in a bowl and microwave for 30 seconds until slightly melted, then stir.

Melt butter and combine with garlic powder and panko breadcrumbs in a bowl. Sprinkle this mixture over the cheesy topping on the chicken.

Broil the chicken for 3-4 minutes under the oven broiler until breadcrumbs are golden brown.