Pat the chicken dry. Rub with the olive oil and season all over with the salt, pepper, paprika, onion powder, garlic powder, and thyme.

Heat a large oven-safe skillet over medium-high. Sear the chicken until golden brown, 3 to 4 minutes per side.

Transfer to the oven and roast until the thickest part reaches 165°F/75°C, 10 to 15 minutes.

Meanwhile, in a medium bowl, stir together the mayonnaise, ranch seasoning, lemon juice, Parmesan, mozzarella, Worcestershire sauce, and parsley until smooth.

In a second bowl, combine the panko, Italian seasoning, paprika, and Parmesan. Stir in the butter, if using.

Remove the chicken from the oven. Spread the Parmesan mixture evenly over the chicken, then sprinkle with the breadcrumb mixture.

Broil on high until the topping is golden brown and crisp, 1 to 3 minutes.

Let rest for 5 minutes before serving.