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1/2 cup grated Parmesan cheese
1/2 cup shredded Provolone cheese
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 tbsp olive oil
Directions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts in the skillet for about 2-3 minutes on each side until golden brown.
In a small bowl, mix together the ranch dressing and grated Parmesan cheese.
Spread the Parmesan-ranch mixture evenly over the top of each chicken breast.
Combine the panko breadcrumbs and shredded Provolone cheese in another small bowl.
Sprinkle the breadcrumb and cheese mixture generously over the chicken breasts, pressing it down slightly to adhere.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the topping is golden and crispy.
Remove from the oven and let rest for a few minutes before serving.
Variations & Tips
For a different flavor profile, you can substitute the ranch dressing with Caesar or blue cheese dressing. If you prefer a bit more heat, add a pinch of red pepper flakes to the breadcrumb mixture. For a gluten-free version, use gluten-free panko breadcrumbs. You can also experiment with different cheeses like Asiago or Gruyere for the crust.
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