Ingredients
Scale
- 4 skinless/boneless chicken breasts
- Salt and pepper to taste
- 3 tablespoons vegetable oil
- 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 pepper
- 1/2 cup Parmesan cheese, chopped
- 1/2 cup Provolone cheese, chopped
- 6 tablespoons Buttermilk Ranch salad dressing
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Preheat your oven and prepare the chicken breasts by seasoning them lightly with salt and pepper.
- In a skillet, heat the vegetable oil and sear the chicken on both sides until golden brown.
- Whisk together olive oil, ranch, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper in a medium bowl.
- Coat the seared chicken in the marinade and let it rest for 15 minutes.
- In a separate bowl, mix the melted butter with additional ranch dressing to use as a binder.
- In a shallow dish, combine panko, garlic powder, Parmesan, and Provolone.
- Coat each piece of chicken with the butter-ranch mixture, then press firmly into the panko-cheese breading.
- Bake in the oven until the internal temperature reaches 165°F and the crust is crisp.
Notes
- Ensure the chicken is seared properly to retain juices.
- You can swap the Provolone for Mozzarella if you prefer a different melt profile.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 25
- Cook Time: 25
- Category: Baked Chicken
- Method: Pan-searing and Baking
- Cuisine: American