Pat the chicken breasts dry with paper towels and place them between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound each breast to an even 1-inch thickness—this ensures even cooking and helps the marinade penetrate the meat. Lay the pounded chicken flat in a large zip-top bag or shallow dish, ready to receive the marinade.

In a medium bowl, whisk together the ranch mix, garlic salt, cracked black pepper, and dried parsley until well combined and no lumps remain. Add the water and lemon juice, stirring to dissolve the dry seasonings completely. Slowly drizzle in the olive oil while whisking continuously to create an emulsified, cohesive marinade. I like to taste a small spoonful to check the seasoning balance—the garlic and lemon should be forward but not overpowering.

Pour the marinade from Step 2 over the prepared chicken in the bag or dish, ensuring all pieces are fully coated and submerged. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 4 hours, ideally up to 24 hours. I find that overnight marinating gives the flavors the best time to penetrate the meat, but even 4 hours will deliver delicious results.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10-15 minutes. Heat a large skillet or grill to medium-high heat, then carefully remove the chicken from the marinade (you can reserve extra marinade if desired, though it's optional). Cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F and the exterior is golden and slightly charred. Let the cooked chicken rest for 5 minutes before serving to retain its juices.