Marinate the Chicken
In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, preferably up to 4 hours for maximum flavor.

Prepare the Parmesan Crust
In a medium bowl, combine the chopped Parmesan and Provolone cheeses with the buttermilk ranch dressing. In a separate bowl, mix the melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated. Set both mixtures aside.

Sear the Chicken
Preheat your oven to 375°F (190°C). In a large skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and season both sides with salt and pepper. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the seared chicken to a baking dish.

Add the Cheese Mixture
Spoon the cheese and ranch mixture over each chicken breast, spreading it evenly to cover the top.

Bake the Chicken
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Add the Breadcrumb Topping
Remove the chicken from the oven and sprinkle the prepared breadcrumb mixture over the cheese layer on each breast. Return the dish to the oven and bake for an additional 5 minutes, or until the breadcrumbs are golden brown and crispy.

Rest and Serve
Allow the chicken to rest for 5 minutes before serving. This helps retain its juices and ensures optimal flavor.