Description
A deliciously creamy and crispy chicken dish inspired by the popular restaurant recipe, featuring a flaky panko topping and a rich Parmesan flavor.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dry ranch seasoning mix
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded Parmesan cheese
- 3/4 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish.
- Pat the chicken breasts dry with paper towels, then slice them in half horizontally or pound to an even thickness if needed.
- Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat until hot and shimmering.
- Add the seasoned chicken breasts to the skillet in a single layer and sear for 3–4 minutes per side, or until golden and just cooked through.
- Transfer the seared chicken breasts to the prepared oven-safe skillet or baking dish, arranging them in a single layer.
- In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning mix, minced garlic, and lemon juice until thick and creamy.
- Taste the creamy Parmesan mixture and adjust the seasoning with a pinch of salt, extra ranch mix, or more lemon juice if desired.
- Spoon the creamy Parmesan ranch mixture evenly over each piece of chicken, spreading it almost to the edges.
- Sprinkle the shredded provolone cheese evenly over the creamy layer on top of the chicken breasts.
- In a separate small bowl, combine the shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter.
- Stir the panko mixture until all of the crumbs are evenly coated and look like damp, sandy crumbles.
- Sprinkle the buttery Parmesan panko mixture generously over the top of each piece of chicken, pressing lightly so it adheres.
- Place the chicken in the preheated oven and bake for 10–12 minutes, or until the cheese is melted, the topping is golden brown, and the chicken is heated through.
- If you’d like extra color, broil the chicken for 1–2 additional minutes, watching closely so the topping does not burn.
- Remove the dish from the oven and let the chicken rest for 5 minutes so the cheesy topping can set slightly.
- Sprinkle the tops with chopped fresh parsley for color and freshness.
- Serve warm with your favorite sides such as mashed potatoes, roasted vegetables, salad, or pasta.
Notes
Always pat the chicken dry for a better sear, and use freshly grated Parmesan for enhanced flavor. Don’t skip the broiling step for a golden topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg