In a large bowl whisk together the Italian dressing, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, chili powder, salt, and pepper.
Pound each chicken breast to about 1/2 inch thickness using a meat mallet or rolling pin, then add the chicken to the bowl and turn to coat in the marinade.
Cover and refrigerate the chicken to marinate for at least 2 hours or up to 24 hours.
Heat a large nonstick skillet over medium-high heat and add a thin layer of oil. Cook the marinated chicken breasts 6–7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
While the chicken cooks, combine the shredded mozzarella, shredded Parmesan, and ranch dressing in a medium bowl until evenly mixed.
In a small bowl stir the panko breadcrumbs and melted butter until the crumbs are moistened.
Place the cooked chicken on a broiler-safe baking sheet or leave in an oven-safe skillet. Divide the cheese mixture evenly over each breast, then sprinkle the buttered panko on top.
Broil on high for 3–4 minutes, watching closely, until the cheese is melted and the panko is golden and crispy.
Remove from the oven and let rest a few minutes before serving.
