Garlic Parmesan Chicken (Print-Friendly Version)
Succulent chicken breasts with zesty marinade, creamy Parmesan spread, and golden crispy topping that elevates dinner to restaurant quality.
# What You'll Need:
→ For the Chicken and Marinade
01 -
4 boneless skinless chicken breasts
02 -
½ cup olive oil
03 -
½ cup bottled ranch dressing
04 -
3 tablespoons Worcestershire sauce
05 -
1 teaspoon vinegar
06 -
1 teaspoon lemon juice
07 -
1 tablespoon minced garlic
08 -
½ teaspoon black pepper
→ For the Ranch Spread
09 -
¼ cup grated Parmesan cheese
10 -
¼ cup bottled ranch dressing
→ For the Parmesan Crumb Topping
11 -
½ cup panko breadcrumbs
12 -
1 teaspoon garlic salt
13 -
⅓ cup shredded Parmesan cheese
14 -
2 tablespoons melted butter
→ Other Ingredients
15 -
1 cup grated Parmesan cheese
16 -
½ cup regular or seasoned breadcrumbs
17 -
¼ cup melted butter (for coating)
18 -
1 cup shredded provolone cheese
# How to Make It:
01 -
In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for at least 2–3 hours, or overnight if you have time.
02 -
Preheat your grill to medium-high heat. Grill the chicken for about 12–15 minutes, flipping once halfway through, until the internal temperature reaches 165°F (75°C).
03 -
Mix ¼ cup grated Parmesan with ¼ cup ranch dressing in a small bowl. Set this aside.
04 -
Combine panko breadcrumbs, garlic salt, shredded Parmesan, and melted butter in a bowl. Stir until everything is evenly coated and crumbly.
# Additional Tips:
01 -
The marinade alone makes the chicken incredibly flavorful, but the layered toppings bring it to the next level. You can swap provolone for mozzarella or Swiss, and adjust the garlic or ranch amounts to taste. If you don’t have a grill, sear the chicken in a hot skillet and finish baking in the oven.