Make the marinade: 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.

Marinate the chicken: Place 4 boneless, skinless chicken breasts in a resealable plastic bag or container. Pour the marinade over the chicken, seal the bag/container, knead or turn to coat all pieces, and refrigerate for at least 3 hours or up to overnight.

When ready to cook, remove the chicken from the bag/container and discard the marinade and bag/container. Let excess marinade drip off the chicken.

Preheat a large oven‑proof skillet (cast iron or other) over medium heat for about 2 minutes.

Cook the chicken on the stovetop: Place the chicken breasts in the hot skillet and cook 4–6 minutes per side, until an instant‑read thermometer inserted into the thickest part reads 165°F. Remove the skillet from the heat.

Preheat your oven broiler to Low (start this while the chicken is finishing if you prefer).

Make the Parmesan‑ranch topping: In a small bowl combine 1/4 cup ranch dressing and 1/4 cup grated Parmesan cheese. Spread about 2 tablespoons of this mixture evenly over each cooked chicken breast.

Make the breadcrumb topping: In another bowl mix 1/2 cup panko bread crumbs, 1/2 tsp garlic powder, 1/2 tsp salt, and 2 tbsp melted butter until evenly combined. Sprinkle the breadcrumb mixture over the ranch‑coated chicken breasts.

Broil to finish: Place the skillet under the preheated broiler and broil on Low until the Parmesan melts and the breadcrumb topping turns golden brown. Watch closely, as this can happen quickly.

Remove the skillet from the oven and let the chicken rest 3–5 minutes before serving.