In a large mixing bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled vinegar, lemon juice, minced garlic, and black pepper until well combined. Season the chicken breasts with salt and pepper, then immerse them in the marinade. Cover and refrigerate for at least 30 minutes, or ideally 2 hours.

Preheat your oven to 400°F (200°C). Prepare an oven-safe skillet for searing.

Heat vegetable oil in the preheated skillet over medium-high heat. Sear the marinated chicken for 2-3 minutes on each side until golden brown.

In a separate bowl, combine Parmesan cheese, provolone cheese, panko breadcrumbs, garlic powder, melted butter, and ranch dressing. Mix until crumbly.

Generously sprinkle the cheese and breadcrumb mixture over each seared chicken breast, pressing down gently.

Transfer the skillet with the coated chicken to the oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden brown.

Remove from the oven and let it rest for about 5 minutes before serving warm.