1. In a bowl, whisk together the Italian and ranch dressings. Add chicken and coat well. Cover and refrigerate for at least 30 minutes.

2. In a separate bowl, combine provolone, parmesan, and ranch for the sauce. Microwave in 30-second bursts, stirring between, until mostly melted.

3. Mix breadcrumbs, parmesan, garlic powder, and melted butter in another bowl. Stir until everything is coated. Set aside.

4. Preheat broiler to low and move oven rack to the center.

5. Heat an oven-safe skillet over medium heat. Add oil.

6. Remove chicken from marinade and let excess drip off. Place chicken in skillet without crowding.

7. Cook chicken for about 5 minutes per side until golden brown.

8. Top each piece with cheese sauce, then sprinkle breadcrumb mixture over the top.

9. Transfer skillet to oven and broil until topping is golden and chicken reaches 165°F internally (about 5–7 minutes).

10. Remove from oven and serve immediately.