If you’re looking for a simple yet delicious meal, this Parmesan Crusted Chicken is the one for you. This recipe combines tender chicken with a crispy, cheesy crust that the whole family will love. I remember the first time I made this dish. It was a chilly evening in Manhattan, and the kids were craving something cheesy. This recipe did not disappoint, and it became an instant hit.
One of our favorite dishes to pair with this is the crescent roll breakfast recipes .
Why you’ll love this recipe
This Parmesan Crusted Chicken is not only easy to make but also full of flavor. It brings together the savory taste of Parmesan with the rich, creamy delight of provolone and mozzarella. This dish is quick to prepare, making it perfect for busy weeknights. Plus, the ingredients are likely already in your pantry.
Ingredients
- 2 large Boneless Skinless Chicken Breasts
- 1/4 Cup Ranch Dressing
- 1/4 Cup Italian Dressing
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Basil
- 1 tsp Black Pepper
- 2.5 oz Shredded Parmesan Cheese
- 1/2 Cup Ranch Dressing
- 1 Cup Italian Style Panko Breadcrumbs
- 1 Cup Grated Parmesan Cheese
- 4 tbsp Unsalted Butter, melted
- 1 tsp Avocado Oil
- 1 tbsp Unsalted Butter
- 4 Provolone Cheese Slices
- 2 Mozzarella Slices
Step-by-step instructions
- Start by cutting your chicken breasts into fillets or using cutlets. This helps cook them evenly.
- In a bowl, mix the ranch dressing, Italian dressing, garlic powder, onion powder, dried basil, and black pepper. Marinate the chicken in this mixture for at least 30 minutes or overnight for more flavor.
- In a separate bowl, mix the shredded Parmesan cheese with some ranch dressing and set aside.
- Prepare your breadcrumb mixture by combining the Panko breadcrumbs, grated Parmesan, and melted butter.
- In a skillet, heat the avocado oil and butter over medium heat. Cook the chicken until it’s fully cooked and develops a nice crust on both sides. While the chicken is cooking, preheat your oven to low broil.
- Once cooked, top each piece of chicken with provolone and mozzarella cheeses, followed by the Parmesan mixture. Broil for about five minutes.
- Finally, add the breadcrumb topping and broil for another 4 to 5 minutes until the cheeses melt perfectly and the breadcrumbs are toasty.
Recipe tips & variations
For an extra crispy crust, use a mixture of Panko and regular breadcrumbs. If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade. You can also swap out the mozzarella slices for cheddar if that’s what you have on hand.
Storage & reheating
Store any leftover Parmesan Crusted Chicken in an airtight container in the fridge. It’ll stay fresh for up to three days. When you’re ready to eat, reheat the chicken in the oven at 350°F until warmed through. This helps maintain the crispy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs can be used. They may take a bit longer to cook, so keep an eye on them.
Can we make this dish gluten-free?
Yes, you can use gluten-free breadcrumbs, and ensure your dressings are gluten-free as well.
What side dishes go well with this?
This Parmesan Crusted Chicken pairs wonderfully with a fresh salad, roasted vegetables, or even some breakfast potatoes .
Recipes you may like
If you enjoyed this recipe, you might also love these:
This Parmesan Crusted Chicken is so simple and satisfying. It’s one of those recipes that quickly becomes a family favorite. Enjoy!
Print
Perfect Parmesan Crusted Chicken for a Quick Meal
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option
Description
A simple yet delicious Parmesan Crusted Chicken recipe that is full of flavor and easy to prepare.
Ingredients
- 2 large Boneless Skinless Chicken Breasts
- 1/4 Cup Ranch Dressing
- 1/4 Cup Italian Dressing
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Basil
- 1 tsp Black Pepper
- 2.5 oz Shredded Parmesan Cheese
- 1/2 Cup Ranch Dressing
- 1 Cup Italian Style Panko Breadcrumbs
- 1 Cup Grated Parmesan Cheese
- 4 tbsp Unsalted Butter, melted
- 1 tsp Avocado Oil
- 1 tbsp Unsalted Butter
- 4 Provolone Cheese Slices
- 2 Mozzarella Slices
Instructions
- Start by cutting your chicken breasts into fillets or using cutlets. This helps cook them evenly.
- In a bowl, mix the ranch dressing, Italian dressing, garlic powder, onion powder, dried basil, and black pepper. Marinate the chicken in this mixture for at least 30 minutes or overnight for more flavor.
- In a separate bowl, mix the shredded Parmesan cheese with some ranch dressing and set aside.
- Prepare your breadcrumb mixture by combining the Panko breadcrumbs, grated Parmesan, and melted butter.
- In a skillet, heat the avocado oil and butter over medium heat. Cook the chicken until it’s fully cooked and develops a nice crust on both sides. While the chicken is cooking, preheat your oven to low broil.
- Once cooked, top each piece of chicken with provolone and mozzarella cheeses, followed by the Parmesan mixture. Broil for about five minutes.
- Finally, add the breadcrumb topping and broil for another 4 to 5 minutes until the cheeses melt perfectly and the breadcrumbs are toasty.
Notes
- For an extra crispy crust, use a mixture of Panko and regular breadcrumbs.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
- You can also swap out the mozzarella slices for cheddar if that’s what you have on hand.
- Store any leftover Parmesan Crusted Chicken in an airtight container in the fridge. It’ll stay fresh for up to three days.
- When you’re ready to eat, reheat the chicken in the oven at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking, Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg