Spoon the ranch-Parmesan mixture evenly over the tops of the chicken breasts, spreading it out with the back of a spoon to coat the surface completely.
In a separate bowl, combine the shredded Parmesan, shredded provolone (or mozzarella), panko breadcrumbs, melted butter, and dried parsley. Mix until the crumbs and cheese are fully moistened and clumping slightly.
Divide the Parmesan crust mixture evenly across the chicken breasts, pressing gently to help it adhere over the ranch spread. This layer will bake into a bubbly, golden crust.
Place the dish in the preheated oven and bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cheese should be melted and the topping lightly browned.
For extra crispiness, switch the oven to broil for the final 1–2 minutes. Keep a close eye to avoid burning.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Pair with mashed potatoes, steamed vegetables, or a crisp salad for a complete meal.
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