Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- For the Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded provolone or mozzarella cheese
- 1/4 cup panko breadcrumbs
- 1/4 cup ranch dressing
- 2 tablespoons sour cream
- 1 tablespoon melted butter
- 1 teaspoon Italian seasoning (optional)
Instructions
- Prep the Chicken: Preheat your oven to 400°F (200°C). Pound chicken breasts to even thickness (about 1/2 inch) for quick, even cooking. Pat dry with paper towels.
- Season and Sear: Rub both sides of each chicken breast with olive oil. Season with salt, pepper, and garlic powder. Heat a skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown (they don’t need to be fully cooked at this stage).
- Mix the Parmesan Crust: In a small bowl, combine ranch dressing, sour cream, and melted butter. In another bowl, mix Parmesan, provolone (or mozzarella), panko breadcrumbs, and Italian seasoning.
- Assemble & Bake: Transfer seared chicken breasts to a baking dish or foil-lined sheet pan. Spread the ranch-sour cream mixture evenly over each piece. Top generously with the cheese and breadcrumb mixture, pressing it on lightly to help it adhere.
- Bake to Perfection: Bake in the preheated oven for 15–18 minutes, or until the chicken is cooked through (internal temp should be 165°F) and the crust is golden and bubbling. Optional: Broil for the last 1–2 minutes for an extra crispy top.
- Serve: Let rest for 5 minutes before serving. Pair it with mashed potatoes, roasted veggies, or a crisp salad to complete your restaurant-style meal.
Notes
- Enjoy this restaurant-quality meal right at home!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
Keywords: chicken, parmesan, longhorn, copycat