Place the chicken breasts and Italian salad dressing in a large zip-top bag or container. Marinate for at least 2 hours or overnight in the refrigerator.

Preheat oven to 475°F. Remove chicken from marinade and let come to room temperature.

Combine shredded cheese and ranch dressing in a small bowl; set aside.

Mix melted butter, panko breadcrumbs, garlic salt, and parsley in another small bowl; set aside.

In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and cook 4-5 minutes per side.

Turn off heat. Spread cheese mixture over chicken breasts.

Top each chicken with 2 tablespoons of breadcrumb mixture.

Transfer skillet to oven and bake for 8-10 minutes until cheese is melted and breadcrumbs are golden.

Remove from oven and let rest 3-5 minutes before serving.