Preheat the oven to 350°F (175°C). Grease a baking pan or line it with parchment paper.
In a mixing bowl, combine the panko, grated Parmesan, garlic salt, lemon pepper, and ranch seasoning until evenly mixed.
If needed, use a meat mallet to gently pound thicker parts of the chicken breasts to an even thickness for uniform cooking.
Melt 2 tablespoons of the butter in a small bowl or saucepan. Dip each chicken breast in the melted butter to coat both sides.
Press each butter-coated chicken breast into the panko mixture, covering both sides well, then place the coated breasts in the prepared baking pan.
Melt the remaining 2 tablespoons of butter and drizzle or brush evenly over the tops of the coated chicken breasts.
Bake in the preheated oven for 40 to 45 minutes, until the chicken is cooked through and the coating is golden. Optionally broil on HIGH for 5–7 minutes at the end to brown the panko if desired.
Remove from the oven and let rest a few minutes before serving.
