This Parmesan Crusted Chicken features tender, ranch-marinated breasts topped with a crispy garlic panko and three-cheese crust that bakes golden in the oven. It delivers restaurant-quality texture and flavor in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 350°F (175°C).
Season chicken breasts generously on both sides with salt, pepper, garlic powder, onion powder, and paprika.
In a mixing bowl, whisk together olive oil, 1/4 cup of ranch dressing, lemon juice, Worcestershire sauce, and minced garlic to create the marinade.
Place the seasoned chicken in a 9x13 inch baking dish. Pour the marinade over the chicken and use tongs to flip and coat each piece on all sides.
In a separate microwave-safe bowl, combine the cubed provolone, parmesan, and mozzarella cheeses with the remaining 6 tablespoons of ranch dressing.
In another small bowl, prepare the panko topping by mixing together the panko breadcrumbs, melted butter, garlic powder, and a dash of salt.
Microwave the cheese and ranch mixture in 30-second increments, stirring in between, until it is melty but not fully melted.
Spoon the melted cheese mixture evenly over the chicken in the baking dish.
Sprinkle the garlic panko breadcrumb mixture over the cheese topping.
Bake for 30 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly.
Serve hot with your favorite sides like mashed potatoes and asparagus. Garnish with fresh parsley if desired.
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to restore crust crispness; microwave will soften the panko.
Use panko breadcrumbs (not regular), toast them lightly with garlic and oil before coating, and bake at 400°F or higher. Avoid covering with foil during baking, which traps steam.
Yes. Marinate breasts in ranch mixture up to 4 hours ahead, then coat and bake just before serving. Coated breasts can sit refrigerated for 1–2 hours before baking.
Use a meat thermometer: internal temperature should reach 165°F at the thickest part of the breast. Do not rely on color alone, as the cheese and crust brown quickly.
Yes, but increase baking time by 5–10 minutes and check internal temperature (also 165°F). Thighs stay juicier but take slightly longer to cook through.
Only if you use gluten-free panko breadcrumbs. All other ingredients (chicken, cheese, ranch, oils, spices) are naturally gluten-free.
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