Ingredients
Chicken
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Parmesan Crust
1/2 cup shredded Parmesan cheese
1/2 cup shredded provolone cheese
1/4 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Ranch Spread
1/4 cup ranch dressing
1/4 cup shredded Parmesan cheese
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C).
Season the Chicken: In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning mixture all over the chicken breasts.
Cook the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the skillet from heat.
Prepare the Ranch Spread: In a small bowl, mix together the ranch dressing and 1/4 cup of shredded Parmesan cheese. Spread this mixture evenly over each chicken breast.
Make the Parmesan Crust: In a separate bowl, combine the shredded Parmesan cheese, shredded provolone cheese, panko breadcrumbs, melted butter, mayonnaise, and Dijon mustard. Stir until the mixture is well combined.
Add the Parmesan Crust: Evenly distribute the Parmesan crust mixture over the top of each chicken breast.
Bake: Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese topping is melted and bubbly and the breadcrumbs are golden brown.
Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.
