Place chicken breasts in a resealable bag or shallow dish.

Pour Italian dressing over the chicken, ensuring each piece is coated.

Marinate for at least 30 minutes (or up to 4 hours for maximum flavor).

In a bowl, mix Parmesan cheese, panko, parsley, garlic powder, and paprika.

Stir in melted butter until the mixture is crumbly.

Oven Method (Recommended):

Preheat oven to 375°F (190°C).

Remove chicken from marinade and pat dry. Season with salt and pepper.

Heat a skillet over medium-high heat with 1 tbsp oil. Sear chicken for 2-3 minutes per side until lightly browned.

Transfer to a baking sheet. Press the Parmesan crust mixture evenly onto each breast.

Bake for 15-18 minutes until the chicken reaches 165°F (74°C) internally.

Preheat air fryer to 375°F (190°C).

After searing, place chicken in the air fryer basket. Top with Parmesan crust.

Cook for 10-12 minutes, checking for doneness.

Remove chicken from the oven or air fryer.

Place a slice of provolone cheese on each breast.

Return to the heat for 1-2 minutes until the cheese melts.

Drizzle with ranch dressing before serving.