This Parmesan Ranch Crusted Chicken Breast is a weeknight favorite at our house. It is extremely flavorful and ridiculously easy to put together. Chicken coated in ranch dressing, panko bread crumbs, and parmesan cheese. What could be then than this combination of ingredients?
Ingredients Needed To MAKE IT
- Large Chicken Breasts
- Olive Oil
- Ranch Dressing
- Worcestershire Sauce
- Vinegar
- Lemon Juice
- Garlic
- Black Pepper
- Parmesan Cheese
- Panko Breadcrumbs
- Italian Seasoning
- Garlic Powder
- Provolone Cheese
How do I make Parmesan Ranch Crusted Chicken Breast?
Place the chicken into a large zip-lock bag. Make sure you filet the chicken into cutlets and lightly pound them with a meat mallet to tenderize and make the breasts an even thickness. In a small bowl whisk together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and black pepper. Pour the mixture into the bag with the chicken. Place the bag in the refrigerator and leave it there for at least 2 hours or overnight is better.
Preheat the frying pan with your choice of frying fat (vegetable oil, bacon grease, or coconut oil) and heat up the oil.
In a separate bowl, mix together the panko crumbs, garlic powder, Italian seasoning, and 1/2 cup of parmesan cheese. This is the crumb mixture. Roll the marinated chicken in the breadcrumb mixture.
Place the chicken in the pan and fry the chicken on both sides until golden brown. The chicken has an internal temperature of 165 degrees F. Use an instant-read thermometer to check the internal temperature.
Optional Step: Add the provolone cheese on top of each breast at the last minute of frying to melt the cheese.
How do you store and Reheat Chicken Breast?
Storing Parmesan Ranch Crusted Chicken Breast is easy. Just place them in an airtight container in the refrigerator for up to 3 days. To reheat I find it best to use the air fryer if you have one but it’s also great to place them on a cookie sheet and they go in the oven at 400 degrees F for 15-20 minutes, until crispy again and heated through.
Can you Freeze the Parmesan Ranch Crusted Chicken Breast?
Absolutely, you can freeze the chicken breasts. Occasionally I will make a double or triple batch just to be able to freeze them for another day. I will place them on a cookie sheet and into the freezer. Once they are rock-hard frozen I will transfer them into a freezer bag. Then reheating using the air fryer or oven is the best method.
WHAT DO YOU SERVE WITH PARMESAN RANCH CRUSTED CHICKEN BREAST?
Another perfect accompaniment for this dish is my Creamy Garlic Mashed Potatoes. Parmesan Ranch Crusted Chicken Breasts can also be served with a side of delicious Creamy Cole Slaw. The cool crunch is perfect to go along with the tender and crispy chicken.
Parmesan Ranch Crusted Chicken Breast
Equipment
- Large frying skillet
Ingredients
- 3 Chicken Breasts cut into Cutlets ( boneless, skinless )(6 chicken breast pieces)
- 1/4 cup Olive oil
- 1/2 cup Ranch dressing
- 3 tbsp Worcestershire sauce
- 1 tbsp White vinegar
- 1 tbsp Lemon juice
- 2 cloves Garlic
- 1/2 tsp Black pepper
- 1/4 cup Parmesan Cheese (finely grated)
- 1/2 cup Panko breadcrumbs
- 1 tsp Italian Seasoning
- 1 tsp Garlic powder
- 6 slices Provolone Cheese (optional topping)
Instructions
- Place the chicken into a large zip-lock bag. Make sure you filet the chicken into cutlets and lightly pound them with a meat mallet to tenderize and make the breasts an even thickness.
- In a small bowl whisk together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and black pepper.
- Pour the mixture into the bag with the chicken.
- Place the bag in the refrigerator and leave it there for at least 2 hours or overnight is better.
- Preheat the frying pan with your choice of frying fat (vegetable oil, bacon grease, or coconut oil) and heat up the oil.
- In a separate bowl, mix together the panko crumbs, garlic powder, Italian seasoning, and 1/2 cup of parmesan cheese. This is the crumb mixture.
- Roll the marinated chicken in the breadcrumb mixture.
- Place the chicken in the pan and fry the chicken on both sides until golden brown. Or the chicken has an internal temperature of 165. Use an instant-read thermometer to check the internal temperature.
- Optional Step: Add the provolone cheese on top of each breast at the last minute of frying to melt the cheese.
Came out great. Love it