Easy Crusted Chicken combines the best parts of your favorite foods, all married together on one plate. At the base, we have juicy chicken marinated in lemony, savory spices and sauces. To top that, Easy Crusted Chicken boasts a layer of gooey, tangy, cheesy sauce with delicious sharpness and herbiness. At the very top, a crunchy, rich spread of breadcrumbs adds insatiably-satisfying crispiness that you can't wait to enjoy. It won't matter what sides you serve alongside this main course; you won't be able to eat anything else once you take a bite of Easy Crusted Chicken.
IngredientsFor the marinade: • 1/3 cup olive oil • 1/3 cup ranch dressing • 2 tablespoons Worcestershire sauce • 1 teaspoon distilled white vinegar • 1 teaspoon lemon juice • 1 tablespoon garlic, minced • 1/2 teaspoon pepper For the chicken: • 4 chicken breasts, boneless, skinless and tenderized to 1/2-inch thickness • salt, to taste • pepper, to taste • 3 tablespoons vegetable oil For the parmesan crust: • 1/2 cup parmesan cheese, chopped into bits • 1/2 cup provolone cheese, chopped into bits • 6 tablespoons ranch salad dressing • 4 tablespoons butter, melted • 3/4 cup panko breadcrumbs • 2 teaspoons garlic powder
In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and pepper until a uniform mixture forms.
Season the chicken with salt and pepper to taste.
Place the chicken and the marinade into a freezer bag.
Seal the bag, massaging out any air and ensuring that every inch of the chicken is covered in the marinade.
Place the bags in the fridge and let the chicken marinate for at least 30 minutes, up to overnight.
Preheat the oven to a low broil of 450 degrees F.
In a skillet over medium-high heat on the stove-top, heat the vegetable oil.
Once the oil is hot, remove the chicken breasts from the bags and sear them until each side has a golden crust, about 4-5 minutes per side.
Once a meat thermometer inserted into the chicken reads 165 degrees F, remove the chicken from the skillet and place it onto a baking sheet.
Then tent the baking sheet with foil to keep the chicken warm.
In a medium, microwave-safe bowl, combine the parmesan cheese, provolone cheese, and ranch dressing.
Microwave the mixture in 15-second increments, stirring between each increment until the cheese is completely melted.
Pour the mixture over the tops of the chicken.
Place the chicken in the oven and broil until the cheese browns slightly, about 3 minutes.
In a small bowl, combine the melted butter, panko breadcrumbs, and garlic powder.
Add the breadcrumb mixture on top of the chicken and cheese.
Broil the chicken until the breadcrumbs are slightly brown, about 1 minute.
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