Ingredients
For the Chicken
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2 large boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika
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½ teaspoon salt
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½ teaspoon black pepper
For the Ranch Spread
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½ cup ranch dressing
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¼ cup shredded mozzarella cheese
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¼ cup shredded Parmesan cheese
For the Parmesan Crust Topping
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¾ cup panko breadcrumbs
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½ cup fresh grated Parmesan cheese
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2 tablespoons butter, melted
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½ teaspoon dried parsley
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Pinch of salt and pepper
Instructions
Step 1: Prep and Season the Chicken
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Slice each chicken breast in half horizontally to make 4 thinner cutlets.
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Pat them dry with paper towels.
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Rub both sides with olive oil, then season with garlic powder, onion powder, paprika, salt, and black pepper.
Step 2: Cook the Chicken
Grill Option:
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Preheat a grill or grill pan to medium-high heat.
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Cook chicken for 4–5 minutes per side, or until internal temp hits 165°F.
Stovetop Option:
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Heat a tablespoon of olive oil in a skillet over medium heat.
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Sear the chicken for 5–6 minutes per side until golden and cooked through.
Place cooked chicken on a foil-lined baking sheet.
Step 3: Make the Ranch Spread
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In a bowl, mix ranch dressing with mozzarella and Parmesan.
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Spoon the mixture over each piece of chicken. Spread to cover the surface.
Step 4: Make the Parmesan Crust
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In a separate bowl, mix panko, Parmesan, melted butter, parsley, salt, and pepper.
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Sprinkle a generous spoonful over the ranch layer on each chicken breast.
Step 5: Broil to Finish
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Set your oven to broil (high).
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Place the baking sheet under the broiler for 2–3 minutes, watching closely.
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Broil just until the top is golden brown and crispy. Remove immediately.