Whisk all those delectable marinade ingredients together till you get a smooth, well-blended concoction.

Lay your chicken in a spacious gallon freezer bag, expel the air, and seal it securely. Employ your trusty meat tenderizer and gently pound until about 1/2 inch in thickness. Here's a tip: It'll get a bit more voluptuous once cooked.

Season each side of the chicken with a sprinkle of salt and pepper to your liking.

Transfer your chicken to a fresh freezer bag, drench it with the marinade, seal, and refrigerate. Let the flavors meld for at least 30 minutes or, if you can wait, overnight for a deeper infusion.

In a skillet, preferably cast iron for that unbeatable sear, heat 2-3 Tbsp. of vegetable oil over medium-high heat.

Lay the chicken and let it sizzle untouched for 4-5 minutes on each side, aiming for that divine golden hue. If your pan throws a tantrum and gets too hot, turn the heat down a notch. Once it's perfectly seared, nestle the chicken onto a fresh plate or baking sheet, cloak with foil to retain warmth.

Set your oven to low broil, reaching about 450° F.

In a mixing bowl, blend together Parmesan, Provolone, and Ranch dressing. Microwave this trio in 15-second bursts, giving a gentle stir between each round, until it achieves a molten state. Lavishly layer this on the chicken.

Broil this beauty for 3 minutes or until the cheese starts whispering golden secrets.

Meanwhile, combine the melted butter, garlic powder, and breadcrumbs. Adorn your chicken with this mixture.

Broil for just about a minute till the breadcrumbs flirt with a golden tint. Keep a vigilant eye!