Parmesan Crusted Chicken
The ultimate comfort food, Parmesan Crusted Chicken features a crispy topping that adds irresistible crunch to tender, juicy chicken. This easy weeknight dinner will have everyone asking for seconds! Perfect for any occasion, it’s a must-try tonight!
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Italian salad dressing
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese
- 1/2 cup ranch dressing
- 4 slices provolone cheese
- 1/4 cup salted butter
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- optional parsley for garnish
Instructions
- Pound the chicken breasts to a ½ inch thickness. This ensures even cooking and tenderness.
- Marinate the chicken in Italian dressing for at least 30 minutes, or overnight in the refrigerator. This not only enhances flavor but also helps tenderize the meat.
- When you're ready to cook, heat olive oil in a cast iron skillet over medium-high heat. You want it hot enough to sear the chicken nicely.
- Using tongs, add the marinated chicken to the skillet, searing for about 5 minutes per side, or until cooked through. Look for a golden brown exterior to indicate doneness.
- In a separate bowl, combine ¼ cup of the parmesan cheese with all of the ranch dressing. Stir until smooth and creamy.
- Spoon the ranch mixture over the seared chicken breasts, spreading it evenly.
- Place a slice of provolone cheese on top of each chicken breast, allowing it to melt and enhance the flavor.
- Carefully transfer the skillet to the oven and broil on low for 3 to 5 minutes. Keep a close eye, as broilers can vary in intensity.
- While broiling, mix the melted butter, panko breadcrumbs, garlic powder, salt, pepper, and the remaining ¼ cup of parmesan cheese in a bowl. This will create the crispy topping.
- Once the chicken is broiled and the cheese is bubbly, remove the skillet from the oven. Carefully sprinkle the breadcrumb mixture over the top, ensuring even coverage.
- Return the skillet to the oven and broil again until the topping is golden brown and crisp. Remove from oven and let it rest briefly before serving.
- Serve hot, garnished with optional parsley, and enjoy!
Notes
If you do not have a cast iron skillet, you can cook and sear these in a large non-stick pan, then transfer the chicken to a baking sheet and assemble and broil your chicken that way. Take care not to place the non-stick pan in the oven, it can’t take the heat of the broiler.
Storage: The leftover chicken can be frozen for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
Reheating: Leftovers reheat really well in the microwave, but you can also reheat in the oven at 350 degrees for 10 to 15 minutes, or until heated through. If you’re cooking it after being frozen, allow it to thaw before heating.