CookOS may earn a commission from Instacart orders.
@caitlynskitchen shares a copycat recipe for restaurant-style Parmesan Crusted Chicken. Boneless, skinless chicken breasts are seasoned, seared, and then baked with a creamy ranch-parmesan topping, melted provolone, and a crispy buttered breadcrumb crust.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Season chicken breasts generously on both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage.
In a small bowl, combine the ranch dressing and shredded Parmesan cheese.
Spray a 9x13-inch baking dish with cooking spray and arrange the seared chicken in a single layer.
Spoon the ranch and Parmesan mixture evenly over each chicken breast.
Top each chicken breast with shredded provolone cheese.
Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
While the chicken bakes, prepare the crust. In a separate small bowl, mix the melted butter with the seasoned breadcrumbs until well combined.
Remove the chicken from the oven and top evenly with the breadcrumb mixture.
Return the dish to the oven and bake for another 3-5 minutes, until the topping is golden brown and crispy.
Let the chicken rest for a few minutes before serving.
