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–+ servings

Parmesan Crusted Chicken

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Sliced baked chicken breast topped with melted cheese and breadcrumbs, garnished with chopped parsley, served on a white plate.
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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

  • ¼ cup ranch dressing
  • ¼ cup grated Parmesan cheese

Parmesan Crust Topping

  • ⅓ cup panko breadcrumbs
  • ⅓ cup shredded Parmesan cheese
  • ½ cup shredded provolone or mozzarella
  • 2 tablespoons melted butter
  • Optional: chopped fresh parsley for garnish

Instructions

  • Step 1: Grill or Sear the Chicken. Pound your chicken breasts to an even thickness so they cook evenly, then season both sides with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat until fully cooked through and the internal temperature reaches 165ºF. Set aside.
  • Step 2: Make Ranch Parmesan Crusted Chicken Sauce. Stir together the ranch dressing and grated Parmesan until smooth and creamy. Keep it nearby—you’ll use it to help the crust stick.
  • Step 3: Mix Parmesan Breading. In a medium bowl, combine the panko, shredded cheeses, and melted butter. Toss everything together until it forms a buttery, crumbly mixture.
  • Step 4: Assemble & Bake Parmesan Crusted Chicken. Arrange your cooked chicken breasts on a baking sheet. Spread a layer of the ranch-Parmesan mixture over each piece, then pile on the Parmesan crust. Broil for 2–3 minutes, just until the tops are golden, crisp, and bubbly—keep a close eye so they don’t burn!
  • Step 5: Serve & Enjoy. Finish with a sprinkle of fresh parsley if you’d like. Serve hot with mashed potatoes, seasoned rice, or simple steamed veggies like broccoli.

Notes

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

Optional Variations & Dietary Adaptations

  • Spicy Parmesan Crust - Add ½–1 teaspoon red pepper flakes or a pinch of cayenne to the panko mixture for a little heat. You can also use pepper jack in place of mozzarella for extra kick.
  • Parmesan Herb Crusted Chicken - Mix 1–2 teaspoons of dried Italian seasoning, basil, or oregano into the crust for a more aromatic, herb-forward finish.
  • Mediterranean Twist - Stir 2–3 tablespoons of finely chopped sun-dried tomatoes into the crust mixture for a pop of savory sweetness.
  • Low-Carb/Keto-Friendly/Gluten-Free – Swap the panko for crushed pork rinds. They crisp up beautifully under the broiler!
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Expert Tips & Tricks 

  • Pound the chicken evenly for perfect cooking. Even thickness = even cooking. This helps you avoid dry edges and undercooked centers.
  • Dry the chicken before seasoning. Patting the surface dry helps the seasonings stick and ensures a better sear.
  • Save a dish. Bake the chicken breasts rather than searing them to cut down on dishes. Line it with parchment paper or foil for easy cleanup. Bake at 400ºF for 15-25 minutes (depending on how thick they are), then add the parmesan crust and broil as usual.
  • Don’t skimp on the ranch spread. It acts like edible glue for the Parmesan crust, helping everything adhere and stay put under the broiler.
  • Keep a close eye on the broiler! The crust goes from golden to burnt FAST. Stay nearby and pull the chicken as soon as it’s bubbly and browned.
  • Let the chicken rest for a few minutes. Even a couple of minutes allows the juices to redistribute, keeping every bite moist and tender.
  • If the crust looks dry, add a splash more melted butter. A little extra fat helps the panko brown evenly and gives the crust a lovely crunch.
  • For extra crispiness, use a wire rack. If you place the chicken on a rack set inside the sheet pan, heat circulates around it for an even crisper finish.
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How to Serve

This ranch parmesan crusted chicken breast is perfect for pairing with just about anything you’re craving. Keep things classic with buttery mashed potatoes, creamy garlic mashed cauliflower or seasoned rice. A simple green veg—like steamed broccoli, roasted asparagus, or sautéed green beans—balances the richness. It’s also excellent sliced over a crisp Caesar salad, tucked into a wrap, or served alongside pasta tossed with a little olive oil and garlic. There are no wrong answers here!

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3–4 days. The crust will soften slightly, but it will still taste amazing.
  • Reheat: Warm in a 350ºF oven or air fryer for 6–10 minutes until heated through and the crust re-crisps. (The microwave works in a pinch, but the topping will soften.)
  • Freeze: Freeze fully cooked chicken (without the broiled crust) for up to 3 months. Thaw overnight, add the ranch spread and crust, then broil fresh for best texture. Freezing after broiling is possible, but the crust will soften considerably.
  • Avoid sogginess: Store chicken in a single layer on a plate or container rather than stacking so the crust stays as crisp as possible.

Nutrition

Calories: 480kcal

Private Notes

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Servings: 4 servings
Calories: 480kcal
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