Method
- Place chicken breasts between two pieces of plastic wrap and pound to an even ½-inch thickness using a meat mallet.
- In a shallow dish, whisk together ranch dressing, garlic powder, and onion powder. Add the pounded chicken breasts and turn to coat completely. Let marinate for at least 30 minutes.
- In a second shallow dish, combine panko breadcrumbs, grated Parmesan cheese, dried parsley, salt, and pepper. Mix well.
- Remove a chicken breast from the marinade, letting excess drip off. Press firmly into the panko mixture, ensuring both sides are fully coated. Set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. Carefully place the breaded chicken in the skillet and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
- In the final minute of cooking, top each chicken breast with two slices of provolone cheese. Cover the skillet with a lid to melt the cheese.
- Remove the chicken from the skillet and let it rest for 3-5 minutes before serving.
Nutrition
Notes
For an extra crispy crust, toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes before mixing them with the Parmesan.
Ensure your pan is properly heated before adding the chicken to prevent the coating from becoming soggy.
Ensure your pan is properly heated before adding the chicken to prevent the coating from becoming soggy.