Preheat the oven and prepare the dish

• Preheat the oven to 180 °C.
• Lightly spray a 9x13 baking dish with cooking spray.

Season the chicken

• Season both sides of the chicken breasts evenly with the salt, black pepper, garlic powder and paprika.

Sear the chicken

• Heat the oil in a large skillet over medium-high heat.
• Sear the chicken for 3–4 minutes per side until golden brown; it does not need to be fully cooked.

Make the Parmesan ranch topping

• In a bowl, combine the ranch dressing and shredded Parmesan cheese.

Assemble the chicken

• Place the seared chicken in the prepared baking dish.
• Spread the Parmesan ranch mixture evenly over each chicken breast.
• Top with the provolone slices.

Bake the chicken

• Bake for 10–15 minutes, until the chicken is cooked through and the cheese is melted and bubbly.

Make the breadcrumb topping

• Combine the breadcrumbs and melted butter in a small bowl.
• Add more butter if needed until the breadcrumbs are evenly coated.

Boil the potatoes

• Add the potatoes to a large pot and cover with cold water.
• Bring to a boil and cook until fork tender.

Mash the potatoes

• Drain the potatoes and return them to the pot.
• Add the butter, milk, heavy cream, salt and pepper.
• Mash until smooth and creamy, adjusting the seasoning to taste.

Add the crust and finish baking

• Sprinkle the breadcrumb mixture over the melted cheese.
• Return to the oven for 5 minutes, until the topping is golden brown.

Serve

• Serve the Parmesan crusted chicken alongside the mashed potatoes.