Thinly sliced chicken breasts are seared and topped with a creamy ranch-parmesan sauce, provolone cheese, and a buttery breadcrumb crust, then broiled until golden and bubbly. This copycat recipe delivers restaurant-quality results in under 30 minutes.
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Season the thinly sliced chicken breasts generously on both sides with salt, pepper, onion powder, garlic powder, and ranch seasoning powder.
In a small bowl, mix together the ranch dressing and 1/4 cup of grated Parmesan cheese. Set aside.
In another bowl, combine 1/2 cup of freshly grated Parmesan cheese, salt, pepper, garlic powder, and breadcrumbs.
Add 2 tablespoons of melted butter to the breadcrumb mixture and stir until everything is evenly moistened. Set aside.
Heat a large, oven-safe skillet (like cast iron) over medium-high heat. Melt 2 tablespoons of butter for searing.
Carefully place the seasoned chicken breasts in the hot skillet. Sear for 4-5 minutes on the first side.
Flip the chicken and sear for another 4-5 minutes on the other side, until cooked through to an internal temperature of 165°F.
Remove the skillet from the heat. Spoon the ranch and parmesan mixture evenly over the top of each chicken breast.
Sprinkle the shredded provolone cheese over the ranch mixture.
Finally, top with the buttered breadcrumb and parmesan mixture, pressing it gently onto the chicken.
Place the entire skillet in the oven under a low broiler. Broil for 2-3 minutes, watching carefully, until the topping is golden brown and bubbly.
Carefully remove the hot skillet from the oven. Serve immediately with sides like mashed potatoes and broccoli.
Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through; broiling again will crisp the topping.
broiler or oven with broil setting · skillet for searing
Yes, pounding works well. Place breasts between plastic wrap and pound to an even thickness to match thinly sliced thickness for uniform cooking.
Most broilers run high heat (around 500°F). Watch carefully during the final broil step—typically 2–4 minutes until the breadcrumb topping and cheese are golden brown.
The chicken should reach an internal temperature of 165°F at the thickest point. Since it's seared before broiling, it finishes cooking during the sear and final broil.
You can prep through the searing step and refrigerate for up to 1 day. Add sauce, cheese, and breadcrumb topping, then broil just before serving for best texture.
Panko breadcrumbs create a crispier crust than regular breadcrumbs. For extra richness, toss with melted butter before sprinkling over the chicken.
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