Instructions

• In a mixing bowl, whisk together 1/4 cup vegetable oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cayenne pepper, 1 tsp garlic & herb seasoning, 1/2 tsp ground black pepper, and 1 tbsp Lawry’s Season Salt to make the marinade.
• Place 4 boneless, skinless chicken breasts into a resealable plastic bag. Pour the marinade into the bag, seal it, and knead the bag so the chicken is evenly coated. Refrigerate for at least 3 hours or overnight for best flavor.
• Remove the chicken from the bag and discard the marinade. Pat the chicken dry with paper towels if desired for a better sear.
• Heat an oven-proof skillet (for example, cast iron) over medium heat for about 2 minutes.
• Place the chicken breasts in the hot skillet and cook 4–6 minutes per side, until an instant-read thermometer inserted into the center reads 165°F.
• When the chicken reaches 165°F, remove the skillet from the heat and set the oven broiler to low.
• In a small bowl, stir together 1/4 cup ranch dressing and 1/4 cup grated Parmesan cheese. Spread about 2 tablespoons of this mixture over each cooked chicken breast.
• In a separate bowl, combine 1/2 cup panko bread crumbs, 1/2 tsp garlic powder, 1/2 tsp salt, and 2 tbsp melted butter. Sprinkle this breadcrumb mixture evenly over the ranch-coated chicken breasts.
• Place the skillet under the preheated broiler and broil on low until the breadcrumb topping turns golden brown, watching closely (this can take a minute or a few).
• Remove from the broiler and let the chicken rest a few minutes before serving.