Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with oil or nonstick spray.

Pat the chicken dry and slice thick breasts in half horizontally to create thinner cutlets. Season both sides with salt, pepper, and garlic powder.

In a skillet over medium-high heat, add the oil. Sear the chicken for 2–3 minutes per side until lightly golden. You’re not cooking it through—just building flavor.

In a mixing bowl, combine cream cheese, mayonnaise, heavy cream, ranch seasoning, onion powder, and smoked paprika. Stir until smooth. If needed, microwave the cream cheese for 15–20 seconds to soften.

Arrange the seared chicken in the baking dish in a single layer. Spread the ranch cream mixture evenly over the chicken.

Top with Parmesan, then sprinkle the mozzarella over the top. The Parmesan helps form a tasty crust, while mozzarella adds melt and stretch.

Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbling.

For a golden top, switch the oven to broil for 1–2 minutes, watching closely to prevent burning.

Rest the bake for 5 minutes so the sauce sets slightly. Garnish with chopped parsley or chives. Serve warm.