Ingredients
- Chicken: 4 boneless, skinless chicken breasts
- Seasoning: Salt and pepper to taste
- Oil: 2 tablespoons olive oil
- Crust Mixture: 1/2 cup grated Parmesan cheese, 1/2 cup panko bread crumbs, 1/4 cup melted butter, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning
- Ranch Mixture: 1/4 cup ranch dressing, 1/4 cup grated Parmesan cheese
- Cheddar Sauce: 1 cup heavy cream, 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through.
- In a small bowl, combine Parmesan cheese, panko bread crumbs, melted butter, garlic powder, and Italian seasoning. Mix until combined.
- In another bowl, mix ranch dressing with grated Parmesan cheese. Set aside.
- In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Reduce heat to low and stir in shredded cheddar cheese, grated Parmesan, garlic powder, salt, and pepper until melted and smooth. Keep warm.
- Remove the baked chicken from the oven. Spread a layer of the ranch mixture over each chicken breast. Top with the Parmesan crust mixture, pressing gently.
- Preheat the broiler to high and place the chicken under it for 2–3 minutes, or until the crust is golden and crispy.
- Serve warm with the cheddar cream sauce drizzled over the top or on the side for dipping.
Notes
- For a crispier crust, broil the chicken for an extra minute.
- Swap cheddar for mozzarella if you prefer a milder cheese flavor.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baked
- Cuisine: American