Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
For the Marinade (or use Italian Salad Dressing as a shortcut):
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
For the Parmesan Crust:
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch dressing (or regular Ranch)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Directions:
Prepare the Chicken:
Whisk together all the marinade ingredients in a bowl until well combined.
Place the chicken breasts in a freezer bag and pound them to about 1/2 inch thick using a meat tenderizer.
Lightly season both sides of the chicken with salt and pepper.
Add the marinade to a new freezer bag with the chicken, seal, and refrigerate for at least 30 minutes or overnight for better flavor.
Cook the Chicken:
Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. A cast iron skillet works best for a good sear.
Sear the chicken breasts for 4-5 minutes on each side, until golden brown and cooked through. Avoid moving the chicken around to ensure a nice sear.
Once cooked, transfer the chicken to a clean skillet or baking sheet and cover with foil to keep warm.
Prepare the Parmesan Crust:
Preheat your oven to a low broil (450°F).
In a bowl, combine the Parmesan, Provolone, and Ranch dressing. Microwave in 15-second increments, stirring between each interval, until the cheese mixture is mostly melted (a slightly lumpy texture is fine).
Spread the cheese mixture evenly over the seared chicken breasts.
In another bowl, mix the melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture on top of the cheese layer on each chicken breast.
Broil the Chicken:
Place the chicken under the broiler for 3-4 minutes, or until the top is golden brown and the crust is crispy. Watch closely to prevent burning.
Serve:
Serve the Parmesan Crusted Chicken hot, alongside mashed potatoes or your favorite side dishes.
Notes:
For a baked version, preheat your oven to 375°F (190°C) and bake the marinated chicken for 20-25 minutes, or until cooked through, before adding the Parmesan crust and broiling.
Prep Time: 35 minutes
Cooking Time: 20 minutes
Total Time: 55 minutes
Calories per Serving: 530
Servings: 4
This Parmesan Crusted Chicken is loaded with flavor and the perfect indulgence, with a golden, cheesy crust that complements the juicy chicken!