Description

Bring the steakhouse experience home with this copycat recipe! Juicy pan-seared chicken breasts are topped with a creamy ranch-cheese blend and finished with a crispy Parmesan crust. A crave-worthy weeknight dinner or dinner party showstopper!

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts (halved to make 4 thinner fillets)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tbsp olive oil
1 tbsp butter

For the Ranch Cream Sauce:

1/2 cup ranch dressing
1/4 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

For the Parmesan Crust:

1/2 cup Panko breadcrumbs
1/2 cup shredded Parmesan cheese
1 tbsp butter, melted
1/2 tsp garlic powder

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Instructions

1. Prepare & Cook the Chicken

Butterfly and cut chicken breasts to create 4 thinner fillets.
Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
In a skillet over medium-high heat, heat olive oil and butter.
Sear chicken for 4–5 minutes per side until golden and cooked through (165°F). Remove from heat.

2. Make the Ranch Cream Sauce

Mix ranch dressing, sour cream, mozzarella, and Parmesan in a small bowl.
Spread the sauce over each cooked chicken fillet.

3. Prepare the Parmesan Crust

Combine Panko, Parmesan, melted butter, and garlic powder in a bowl.
Sprinkle the mixture evenly over each sauced chicken fillet.

4. Broil to Perfection

Broil chicken on high for 2–3 minutes until the topping is golden and bubbly.

5. Serve & Enjoy

Garnish with chopped parsley or extra Parmesan.
Serve with garlic mashed potatoes, roasted vegetables, or a crisp salad.

Notes

Don’t skip broiling—it gives the chicken that irresistible steakhouse crust!
For even more flavor, marinate the chicken in Italian dressing for 30 minutes before cooking.
Leftovers are great in wraps or sandwiches!