Prep time: 15 mins | Cook time: 20 mins | Servings: 4
Ingredients
- The Protein: 4 boneless, skinless chicken breasts.
- Seasonings:
- Salt and freshly ground black pepper, to taste.
- 1 teaspoon garlic powder.
- The Ranch Spread:
- 1/2 cup ranch dressing.
- 1/4 cup grated Parmesan cheese.
- The Parmesan Crust:
- 1/2 cup Panko breadcrumbs.
- 1/2 cup shredded Parmesan cheese.
- 2 tablespoons melted butter.
- The Melt: 1/2 cup shredded white cheddar or provolone cheese.
- Garnish: Freshly chopped parsley.
Instructions
- Prep the Chicken: Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- Sear: In a large skillet over medium-high heat, sear the chicken in a little olive oil for about 5–7 minutes per side until golden and cooked through.
- Prepare the Topping: While the chicken cooks, mix the ranch dressing with the grated Parmesan in a small bowl. In another bowl, combine the Panko, shredded Parmesan, and melted butter.
- Layer: Transfer the cooked chicken to a parchment-lined baking sheet. Spread a layer of the ranch mixture over each breast, followed by a slice of white cheddar or provolone.
- Add the Crunch: Pack the Panko-Parmesan mixture firmly on top of the cheese.
- Broil: Place the chicken under the broiler for 2–3 minutes until the cheese is melted and the topping is golden-brown and crispy.
- Finish: Garnish with fresh parsley and serve immediately while the crust is crunchy.