Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm (¾ inch). This ensures they cook evenly. Pat them completely dry with a paper towel and season both sides with garlic powder, oregano, salt, and pepper.

Toast the Breadcrumbs: In a dry, non-stick frying pan over a medium heat, toast the panko breadcrumbs for 2-3 minutes, stirring frequently, until they are lightly golden. This is my secret to an extra-crispy topping! Transfer them to a medium bowl.

Create the Parmesan Topping: To the bowl with the toasted breadcrumbs, add the 75g of grated Parmesan, melted butter, and chopped parsley. Mix until everything is well combined and the mixture resembles wet sand. Set aside.

Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). For peace of mind, I always check with a meat thermometer, as recommended by the Food Standards Agency. Remove the chicken from the pan and set aside on a plate.

Make the Creamy Sauce: Reduce the heat to medium. Add the 1 tbsp of butter to the same pan. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn. Pour in the double cream and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.

Finish the Sauce: Stir in the grated Provolone and the remaining 25g of Parmesan. Continue to stir until the cheeses have melted and the sauce is smooth and slightly thickened. Season with a pinch of salt.

Assemble and Grill: Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon a little of the sauce over each piece of chicken. Carefully pile the Parmesan breadcrumb topping evenly over each chicken breast.

Grill to Perfection: Place the entire pan under a preheated medium-high grill for 2-4 minutes, or until the topping is deep golden brown and the cheese is gloriously melty and bubbling. Keep a very close eye on it, as the topping can catch quickly!

Rest and Serve: Remove the pan from the grill and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender bite. Spoon extra sauce from the pan over the chicken when serving. For another excellent grilled chicken idea, check out these Smoky Grilled Chicken Skewers Recipe.