Description
Juicy chicken marinated in ranch and garlic, topped with melted Parmesan and Provolone, then finished with a crispy golden breadcrumb crust. A steakhouse-style favorite that’s easy to make at home.
Ingredients
4 boneless skinless chicken breasts
Salt and pepper to taste
3 tbsp vegetable oil
Marinade:
1/3 cup olive oil
1/3 cup ranch dressing
2 tbsp Worcestershire sauce
1 tsp white vinegar
1 tsp lemon juice
1 tbsp minced garlic
1/2 tsp pepper
Parmesan Crust:
1/2 cup chopped Parmesan cheese
1/2 cup chopped Provolone cheese
6 tbsp Buttermilk Ranch (or regular Ranch) dressing
4 tbsp melted butter
3/4 cup panko breadcrumbs
2 tsp garlic powder
Instructions
1. Pound chicken breasts to 1/2 inch thickness and season with salt and pepper.
2. Mix all marinade ingredients and coat chicken evenly. Marinate for at least 30 minutes or overnight.
3. Heat vegetable oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through.
4. Combine Parmesan, Provolone, and Ranch; microwave in short bursts, stirring until melted.
5. Spread melted cheese mixture over each chicken breast.
6. Mix melted butter, garlic powder, and panko breadcrumbs. Layer on top of cheese.
7. Broil for 3–4 minutes until the crust turns golden and crispy.
8. Serve hot with your favorite sides.
Notes
You can substitute Provolone with Swiss, Mozzarella, or Muenster.
Use herb-flavored cheese instead of Ranch for a twist.
For a quicker marinade, use 1 cup Italian dressing.
Pork rinds can replace breadcrumbs for a keto version.
Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat in oven at 350°F for 10–15 minutes.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Broil and Sear
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 660
- Sugar: 2g
- Sodium: 1046mg
- Fat: 52g
- Saturated Fat: 21g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 133mg