Parmesan Crusted Chicken

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Parmesan Crusted Chicken

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings (1 chicken breast per serving)

Estimated Nutrition Facts (Per Serving)

Calories: ~480 kcal
Protein: ~45g
Fat: ~28g
Saturated Fat: ~11g
Carbohydrates: ~8g
Fiber: ~0.5g
Sugar: ~1g
Sodium: ~720mg
Cholesterol: ~130mg

A breaded chicken breast with melted cheese and herbs is served next to roasted potatoes on a white plate.

How To Make Parmesan Crusted Chicken

Raw chicken breasts on a white plate surrounded by small bowls of oil, cheese, butter, cream, seasonings, and breadcrumbs on a marble surface.

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp. garlic powder (to taste)
  • Olive oil or butter (for grilling)

Ranch Spread

  • 1/4 cup ranch dressing
  • 1/4 cup grated Parmesan cheese

Parmesan Crust Topping

  • 1/3 cup panko breadcrumbs
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded provolone or mozzarella
  • 2 tablespoons melted butter
  • Optional: chopped fresh parsley for garnish
Three pieces of baked chicken breast topped with a golden breadcrumb and herb crust, garnished with chopped parsley, in a white dish.

Step-by-Step Guide

1. Grill the Chicken:

Pound chicken breasts to even thickness.

Season with salt, pepper, and garlic powder.

  • Raw chicken breasts in a metal bowl with a glass bowl of mixed seasonings being poured in; a small bowl of white sauce is in the background on a marble surface.
  • Raw, seasoned chicken breasts in a metal mixing bowl on a marble countertop, with a small bowl of white sauce nearby.

Grill or pan-sear over medium-high heat until cooked through (internal temp 165°F).

  • Two raw chicken breasts are cooking in a black frying pan. Nearby are small glass bowls containing butter, grated cheese, and a white sauce on a marble countertop.
  • Two cooked chicken breasts in a nonstick frying pan on a marble countertop, with small bowls of grated cheese and white sauce nearby.
  • Two pieces of cooked chicken breast are in a black frying pan on a marble surface, with a small bowl of white sauce nearby.

2. Prepare Ranch Spread:

Mix ranch dressing and Parmesan.

  • A glass bowl of grated cheese is held above a white bowl containing a creamy white sauce, on a marble countertop.
  • A white bowl containing a mound of powdered substance, likely grated Parmesan cheese, on a marble surface.
  • A white bowl with a spoon inside contains a creamy, pale mixture on a gray marble surface.

Set aside.

3. Make Parmesan Crust:

Mix panko, shredded cheeses, and melted butter in a bowl.

  • A bowl of grated cheese next to a bowl of seasoned breadcrumbs on a marble countertop.
  • A white bowl containing shredded cheese and seasoned breadcrumbs on a marble countertop.
  • A white bowl filled with grated and cubed cheese is on a marble surface, next to a baking tray with partially visible food.
  • A white bowl filled with a crumbly mixture sits on a marble surface, with a spoon inside. A baking tray with food partially appears in the upper corner.
  • A bowl of bread crumb mixture with a spoon sits beside a smaller bowl of melted butter on a marble surface.
  • A white bowl containing crushed crackers, melted butter, and seasonings with a metal spoon on a marble countertop.

Stir until crumbly.

A white bowl of breadcrumb mixture with a spoon sits on a marble counter next to a tray of partially prepared chicken breasts topped with melted cheese.

4. Assemble and Broil:

Place cooked chicken on a baking tray.

Four cooked chicken breasts on a parchment-lined baking tray, with a bowl of creamy sauce and a spoon in the top left corner on a marble surface.

Spread ranch-Parmesan mixture on each piece.

  • Four cooked chicken breasts on parchment paper, with a spoon spreading a creamy white sauce on one piece.
  • Four baked chicken breasts topped with melted white cheese, arranged in a row on parchment paper on a baking sheet.

Top generously with the Parmesan crust mixture.

Four baked chicken breasts topped with a creamy sauce and a layer of crushed breadcrumbs, arranged in a row on a sheet of parchment paper.

Broil for 2–3 minutes until golden and bubbly. Watch carefully so it doesn’t
burn.

Four baked chicken breasts topped with a golden, crispy cheese and breadcrumb crust on a sheet of parchment paper.

5. Serve:

Garnish with parsley if desired.

Three baked chicken breasts topped with melted cheese and golden breadcrumbs, garnished with chopped herbs, served in a white oval dish.

Serve with mashed potatoes, seasoned rice, or steamed veggies like broccoli.

A plate with baked chicken breast topped with melted cheese and breadcrumbs, served alongside roasted potatoes. Two forks are placed next to the plate on a marble surface.

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes, boneless skinless thighs work well too, but adjust cooking time as they may take slightly longer to cook through.

Q: Can I bake the chicken instead of grilling?

A: Absolutely! Bake at 400°F (200°C) for 20–25 minutes or until internal temperature reaches 165°F.

Q: What’s a good substitute for ranch dressing?

A: Try a mix of mayo, sour cream, a splash of milk, garlic powder, onion powder, dill, and a touch of lemon juice for a homemade ranch-style base.

Q: Can I make this ahead?

A: You can prep the chicken, ranch spread, and topping in advance. Assemble and broil just before serving to keep the crust crisp.

Q: Is it freezer-friendly?

A: The grilled chicken can be frozen, but the topping is best added fresh. You can freeze the chicken, thaw it, then add toppings and broil before serving.

Q: Can I make it gluten-free?

A: Yes! Use gluten-free panko breadcrumbs or crushed rice crackers as a substitute.

A fork cutting into a piece of breaded and baked chicken breast on a white plate, garnished with parsley.
A fork holds a sliced piece of baked, breaded chicken garnished with herbs on a white plate with more chicken pieces in the background.

Parmesan Crusted Chicken

Print Recipe
Sliced baked chicken breast topped with melted cheese and breadcrumbs, garnished with chopped parsley, served on a white plate.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp. garlic powder to taste
  • Olive oil or butter for grilling

Ranch Spread

  • 1/4 cup ranch dressing
  • 1/4 cup grated Parmesan cheese

Parmesan Crust Topping

  • 1/3 cup panko breadcrumbs
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded provolone or mozzarella
  • 2 tablespoons melted butter
  • Optional: chopped fresh parsley for garnish

Instructions

  • Grill the Chicken: Pound chicken breasts to even thickness. Season with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat until cooked through (internal temp 165°F).
  • Prepare Ranch Spread: Mix ranch dressing and Parmesan. Set aside.
  • Make Parmesan Crust: Mix panko, shredded cheeses, and melted butter in a bowl. Stir until crumbly.
  • Assemble and Broil: Place cooked chicken on a baking tray. Spread ranch-Parmesan mixture on each piece. Top generously with the Parmesan crust mixture. Broil for 2–3 minutes until golden and bubbly. Watch carefully so it doesn’t burn.
  • Serve: Garnish with parsley if desired. Serve with mashed potatoes, seasoned rice, or steamed veggies like broccoli.
Servings: 4 servings
Calories: 480kcal
Two pieces of baked chicken breast topped with a golden, cheesy breadcrumb crust on a white plate, with a bowl of roasted potatoes in the background.

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