Ingredients
Scale
Chicken and Marinade
- 4 boneless chicken breasts
- 1/4 cup olive oil
- 1/4 cup ranch dressing
- 1 tbsp Worcestershire sauce
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp black pepper
Parmesan Crust
- 1 cup grated Parmesan cheese (BelGioioso recommended)
- 1/2 cup shredded Provolone cheese (Boar’s Head recommended)
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
Instructions
- Pound chicken breasts to 1/2-inch thickness between plastic wrap or parchment paper.
- In a bowl, mix olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and black pepper.
- Marinate chicken in the mixture for at least 30 minutes, or up to overnight.
2. Cook the Chicken
- Preheat a skillet, grill, or oven:
- Pan-Searing: Heat skillet to medium-high, cook chicken for 4-5 minutes on each side.
- Grilling: Grill chicken on medium-high heat for 4-7 minutes per side.
- Baking: Bake at 425°F for 15-18 minutes.
3. Make the Parmesan Crust
- Mix Parmesan, Provolone, and ranch dressing in a bowl. Microwave in 15-second intervals until melted and smooth.
- Melt butter and combine with garlic powder and panko breadcrumbs.
4. Assemble and Broil
- Spread the melted cheese mixture over the cooked chicken.
- Sprinkle the breadcrumb mixture evenly on top.
- Broil on high for 3-4 minutes until golden.
Notes
- For a quick marinade alternative, use Italian salad dressing.
- A meat thermometer ensures the chicken reaches 165°F for safety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Copycat Recipes
- Method: Pan-Searing, Grilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~470
- Sugar: ~1g
- Sodium: ~880mg
- Fat: ~30g
- Saturated Fat: ~12g
- Unsaturated Fat: ~14g
- Trans Fat: 0g
- Carbohydrates: ~10g
- Fiber: ~1g
- Protein: ~35g
- Cholesterol: ~110mg