Ingredients
2 boneless, skinless chicken breasts
1 cup buttermilk (for marinating)
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 cup crushed seasoned breadcrumbs
½ cup grated Parmesan cheese (for coating)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
½ cup ranch dressing (for drizzle or dipping)
Fresh chopped parsley (optional, for garnish)
Directions
Pound the chicken breasts to even thickness. Place them in a bowl or zip-top bag with the buttermilk and refrigerate for at least 1 hour or overnight.
Preheat the oven to 400°F (200°C). In a shallow bowl, mix the breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the breadcrumb mixture, pressing gently to coat well.
In a large oven-safe skillet, heat olive oil over medium heat. Sear the chicken for 2–3 minutes per side until golden.
Sprinkle shredded mozzarella and Parmesan cheese evenly over each chicken breast. Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven and let rest for a few minutes. Drizzle lightly with ranch dressing and garnish with fresh parsley if desired.
Serve with mashed potatoes, steamed vegetables, or a crisp salad for a complete meal that brings steakhouse flavor right to your kitchen.
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