Parmesan Crusted Chicken
This crispy, golden-brown Parmesan Crusted Chicken is perfect for weeknight dinners. Enjoy family-approved deliciousness!

What will I need for this recipe?
Boneless Skinless Chicken Breasts – Boneless skinless chicken breasts absorb flavors really well and are a leaner cut of meat. They will give you a tender, juicy dish without extra fat.
Ranch Dressing – Using ranch dressing adds a tangy, creamy flavor, enhances moisture, and helps the breadcrumb coating adhere better.
Parmesan Cheese – Parmesan cheese adds a rich, nutty flavor and creates a crispy, golden-brown crust. You can also use Asiago or Romano cheese as an alternative.
Panko Breadcrumbs – Panko breadcrumbs create an exceptionally crisp and light coating. To make this dish gluten-free you can also use gluten-free breadcrumbs.
Monterey Jack Cheese – Monterey Jack adds creaminess and a mild, melty texture that balances the crispy Parmesan crust.
Avocado Oil – Avocado oil has a high smoke point, ensuring a crispy, golden crust on Parmesan Crusted Chicken while adding a mild, buttery flavor and healthy fats.
Seasoning – Italian Seasoning, garlic powder, onion powder, salt, black pepper, paprika, and avocado oil
How to make Parmesan Crusted Chicken
Prepare the Chicken
Rinse and pat dry your chicken breasts. Then oil and season them. In a large skillet on high heat, add your chicken and sear on both sides 4-5 minutes. Remove skillet from heat.



Add the flavor
In a small bowl or measuring cup, mix your ranch seasoning and 1/2 cup of your shredded parmesan cheese. Top your chicken breasts with this mixture. Add your Monterey jack cheese on top of that and finish with your breadcrumbs.
Final Touches
Place your skillet into your oven at 500F or BROIL. Broil for an additional 3-4 minutes or until cheese is melted and browned to your liking.
Remove from oven and top with remaining parmesan cheese and garnish with parsley. Serve and ENJOY.

Parmesan Crusted Chicken
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1/2 Cup Ranch Dressing
- 3/4 Cup Parmesan Cheese
- 1/4 Cup Panko Breadcrumbs
- 1/2 Cup Monterey Jack Cheese
- 1 TSP Avocado Oil
- Parsley Chopped, Optional Garnish
Seasoning Blend
- 1 TSP Italian Seasoning
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1 TSP Salt
- 1 TSP Black Pepper
- 1 TSP Paprika
- 1 TSP Avocado Oil
Instructions
- Rinse and pat dry your chicken breasts. Then oil and season them. In a large skillet on high heat, add your chicken and sear on both sides 4-5 minutes. Remove skillet from heat.
- In a small bowl or measuring cup, mix your ranch seasoning and 1/2 cup of your shredded parmesan cheese. Top your chicken breasts with this mixture. Add your Monterey jack cheese on top of that and finish with your breadcrumbs.
- Place your skillet into your oven at 500F or BROIL. Broil for an additional 3-4 minutes or until cheese is melted and browned to your liking.
- Remove from oven and top with remaining parmesan cheese and garnish with parsley. Serve and ENJOY.
FAQ
How do I ensure the chicken stays juicy and doesn’t dry out?
Chicken that is cooked too long tends to get really dry. Be sure that your chicken breasts are the same thickness so that they all can cook for the same length of time. You can even pound the chicken out to make them a uniform thickness.
Can I make this recipe gluten-free?
Absolutely! By swapping out the panko breadcrumbs with gluten-free breadcrumbs, or even crushed gluten-free crackers, you can make the recipe your own.
Can I prepare this recipe ahead of time?
Yes, you can prepare the chicken, seasoning, and breading in advance. Just store in the fridge and pull out when you are ready to put it all together.
I Hope You Enjoy This Recipe!
If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!