Ingredients
Chicken and Cheese
- 4 boneless skinless chicken breasts, pounded to 3/4 inch thickness
- 1 cup shredded provolone cheese
Marinade
- 1/2 cup olive oil
- 1/2 cup bottled ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 Tbsp minced garlic
- 1/2 tsp black pepper
Ranch Spread
- 1/4 cup grated Parmesan cheese
- 1/4 cup bottled ranch dressing
Parmesan Crumb Topping
- 1/2 cup panko bread crumbs
- 1 tsp garlic salt
- 1/3 cup shredded Parmesan cheese
- 2 Tbsp melted butter
Instructions
- Marinate the Chicken: In a bowl, combine the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Pour this marinade over the chicken breasts, ensuring they are fully coated. Cover and refrigerate for 2-3 hours or overnight to allow the flavors to infuse the meat.
- Grill the Chicken: Preheat your grill or a cast iron grill pan. Remove chicken from the marinade and grill for 12-15 minutes, flipping as needed, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Prepare Ranch Spread: While the chicken is grilling, mix together 1/4 cup grated Parmesan cheese and 1/4 cup ranch dressing until well combined. Set aside.
- Make Parmesan Crumb Topping: In a small bowl, combine the panko bread crumbs, garlic salt, shredded Parmesan cheese, and melted butter. Mix until the crumbs are evenly moistened and form a crumbly topping.
- Preheat Broiler: Position the oven rack in the center and preheat the broiler to high.
- Assemble the Topped Chicken: Transfer the grilled chicken breasts to an oven-safe casserole dish. Spread 2 tablespoons of the prepared ranch spread evenly over each chicken breast. Then sprinkle the shredded provolone cheese over the ranch layer, followed by an even layer of the Parmesan crumb topping.
- Broil the Chicken: Place the casserole dish under the broiler. Broil until the cheese melts and the crumb topping turns a light golden brown, about 2-4 minutes. Watch closely to prevent burning.
- Serve: Remove from the oven and serve the chicken immediately while hot and cheesy.
Notes
- For a simpler marinade, substitute Italian dressing for the ranch-based marinade.
- If you don't have a grill, sear chicken breasts in a pan over medium-high heat for 3-4 minutes per side, then transfer to a rimmed baking sheet and bake at 400ºF (204ºC) for 10 minutes or until internal temperature reaches 165ºF (74ºC).
- The ranch spread and Parmesan crumb topping can be prepared ahead of time and stored refrigerated until ready to use.
- To make this recipe low-carb or keto-friendly, substitute pork rinds crushed finely instead of panko bread crumbs for the topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
