Marinate the Chicken: In a bowl, combine 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 2–3 hours or overnight.

Prepare the Ranch Spread and Crumb Topping: While the chicken is marinating, mix together ¼ cup grated Parmesan cheese and ¼ cup ranch dressing in a small bowl; set aside. In another bowl, combine panko bread crumbs, garlic salt, shredded Parmesan cheese, and melted butter; mix until crumbs are evenly moistened.

Cook the Chicken: Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill for 12–15 minutes, turning once, until the internal temperature reaches 165°F. Alternatively, you can pan-sear the chicken breasts on both sides for 3–4 minutes, then bake at 400°F for 10 minutes.

Assemble the Dish: Preheat your oven’s broiler. Place the cooked chicken breasts in an oven-safe dish. Spread 2 tablespoons of the ranch spread over each breast, then top with shredded provolone cheese and a generous amount of the Parmesan crumb topping.

Broil: Place the dish under the broiler for 2–3 minutes, or until the cheese is melted and the crumb topping is golden brown. Watch closely to prevent burning.

Serve: Remove from the oven and let rest for a few minutes before serving. Enjoy your Garlic Parmesan Crusted Chicken with your favorite sides.