Description
Steakhouse Parmesan Crusted Chicken is a flavorful and juicy chicken breast recipe that combines a tangy ranch marinade with a crispy Parmesan and breadcrumb crust. Perfectly cooked on the stovetop and finished under the oven broiler, this dish offers a rich and cheesy topping that melts beautifully and adds a satisfying crunch, making it an ideal weeknight dinner or special meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- Salt, to taste
Cooking and Topping
- 2–3 tablespoons vegetable oil (for cooking)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Provolone cheese
- 6 tablespoons ranch dressing (for cheese mixture)
- 4 tablespoons unsalted butter, melted
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and black pepper until fully combined.
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of 1/2 inch to ensure uniform cooking.
- Season and Marinate: Lightly season the chicken breasts with salt, then place them in a resealable bag or dish. Pour the marinade over the chicken, ensuring each piece is well coated.
- Refrigerate: Marinate the chicken in the refrigerator for at least 30 minutes and up to 2 hours to enhance flavor and tenderness.
- Heat the Oil: In a large skillet, heat 2 to 3 tablespoons of vegetable oil over medium-high heat until hot but not smoking.
- Cook the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place chicken in the hot skillet and cook for 4 to 5 minutes per side, or until both sides are golden brown and the internal temperature reaches 165°F (74°C).
- Transfer to Baking Sheet: Once cooked through, transfer the chicken breasts to a baking sheet and set aside.
- Prepare Cheese Mixture: In a microwave-safe bowl, combine grated Parmesan cheese, shredded Provolone cheese, and 6 tablespoons of ranch dressing.
- Melt Cheese: Microwave the cheese mixture in 15-second intervals, stirring between each interval until the mixture is smooth and fully melted.
- Make Breadcrumb Mixture: In a separate bowl, mix melted unsalted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated with butter.
- Preheat Broiler: Set your oven broiler to low heat to prepare for finishing the chicken.
- Top the Chicken: Spoon the melted cheese mixture evenly over the cooked chicken breasts on the baking sheet.
- Add Breadcrumb Topping: Evenly sprinkle the breadcrumb mixture on top of the cheese layer to create a crispy crust.
- Broil: Place the baking sheet under the oven broiler for 3 to 4 minutes, or until the breadcrumb topping is golden brown and bubbly. Watch closely to prevent burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish: Optionally garnish with fresh herbs and serve alongside your favorite sides for a complete meal.
Notes
- For even cooking, ensure chicken breasts are pounded to uniform thickness.
- Monitor closely while broiling to avoid burning the breadcrumb crust.
- Allowing the chicken to marinate longer enhances the flavor but do not exceed 2 hours to maintain texture.
- You can substitute Provolone with mozzarella for a milder taste.
- Use fresh grated Parmesan cheese for best melting and flavor results.
- Serve with sides like roasted vegetables, mashed potatoes, or a fresh salad to complement the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
