Stovetop Parmesan Ranch Chicken
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This week around here its all about the chicken recipes. And today I wanted to share a brand new recipe for stovetop parmesan chicken.
that we just love. We took our favorite seasoning from our garlic parmesan chicken tenders and created a new pan fried version with full chicken breasts and a creamy ranch and parmesan cheese topping.
Let’s get started on this easy weeknight dinner recipe!
Ingredients
We divided these into three separate sets so you can easily see where the ingredients come in each section.
Marinated Chicken:
- Boneless, skinless chicken breasts
- Vegetable oil (it’s fine to cook with other oils on the stovetop, but just be aware some oils have different tastes and can alter the overall flavor)
- Seasonings: garlic powder, Onion powder, Ground cayenne pepper, Garlic & herb seasoning, Ground black pepper, Lawry’s season salt
Ranch Seasoning:
- Ranch dressing (liquid)
- Grated Parmesan cheese
Breadcrumb Topping:
- Panko bread crumbs
- Garlic powder, Salt
- Butter, melted
Working with Chicken: When working with chicken breasts, ensure that all pieces are similar in size. Chicken breasts often have one side thicker, and pounding them down a bit can help with even cooking, where all breasts end on time.
In some cases, if a piece is much larger and a piece is much smaller, you end up with one overcooked. I use a meat mallet to make sure my pieces are similar in size if needed.
How to make Stovetop Parmesan Ranch Chicken
- In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon each of garlic powder, onion powder, ground cayenne pepper, and garlic & herb seasoning, 1/2 teaspoon ground black pepper, and 1 tablespoon Lawry’s season salt. Mix all seasonings well.
- Place 4 boneless, skinless chicken breasts in a gallon sized Ziplock bag. Pour the marinade over the chicken, seal, and knead to ensure the chicken is evenly coated. Refrigerate chicken for 3 hours, or overnight for really flavorful and seasoned meat.
- Remove marinated chicken from the bag. Heat an oven-proof skillet (like a cast iron) over medium stovetop heat.
- Cook chicken breasts for approximately 4-6 minutes per side (depending on thickness of chicken) until inside temperature reaches 165 degrees with a meat thermometer. Remove chicken from the stovetop heat and preheat the broiler.
- In a separate mixing bowl, combine 1/4 cup ranch dressing (liquid) and 1/4 cup grated Parmesan cheese. Spread 2 tablespoons of the ranch mixture over each chicken breast.
- Grab another mixing bowl, combine 1/2 cup panko bread crumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 2 tablespoons melted butter. Sprinkle the breadcrumb mixture over the ranch layer on each chicken breast.
- Broil the chicken breasts until the cheese is melted and the breadcrumbs begin to brown. Remember that broilers move quick, so do not walk away from the stove! Serve meal while hot with side dish of choice.
Simple variations
- Instead of Ranch dip or dressing, substitute with full-fat Hellmann’s mayo with a little ranch seasoning.
- Add a final layer of shredded mozzarella cheese before broiling for an extra cheesy chicken.
What sides go with Ranch Parmesan Chicken Breasts?
If you are looking for a full meal, add a potato, veggie, and piece of bread. We recommend the following side dish recipes with chicken.
Parmesan Ranch Chicken (Stovetop)
Equipment
- Cast Iron Skillet
Ingredients
Marinated Chicken
- 4 boneless, skinless Chicken Breasts
- 1/4 cup Vegetable Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Cayenne Pepper
- 1 tsp Garlic & Herb Seasoning
- 1/2 tsp Ground Black Pepper
- 1 tbsp Lawry’s Season Salt
Ranch Seasoning
- 1/4 cup Ranch Dressing
- 1/4 cup Grated Parmesan Cheese
Breadcrumb Topping
- 1/2 cup Panko Bread Crumbs
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 2 tbsp Butter melted
Instructions
- Prepare the chicken marinade: In a mixing bowl, whisk together 1/4 cup vegetable oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cayenne pepper, 1 tsp garlic & herb seasoning, 1/2 tsp ground black pepper, and 1 tbsp Lawry's season salt.
- Marinate the chicken: Place four chicken breasts in a resealable Ziploc bag. Pour the marinade over the chicken, seal the bag tightly, and knead to ensure the chicken is coated. Refrigerate the marinated chicken for at least 3 hours, or for best results, leave it overnight.
- Cook the chicken: Remove the chicken from the bag and discard the bag. Heat an oven-proof skillet, like a cast iron pan, over medium heat. Once heated (about 2 minutes), place the chicken breasts in the skillet. Cook each side for 4-6 minutes or until thoroughly cooked to 165 degrees Fahrenheit in the center. Remove from heat once done and preheat the broiler to low.
- Create and apply the parmesan ranch: Combine 1/4 cup of ranch dressing in a small bowl with 1/4 cup of grated Parmesan cheese. Spread about two tablespoons of this ranch mixture over each cooked chicken breast.
- Add the breadcrumb topping: In another bowl, mix 1/2 cup of panko breadcrumbs, 1/2 tsp of garlic powder, 1/2 tsp of salt, and 2 tbsp of melted butter. Sprinkle breadcrumb mixture generously over the ranch-coated chicken breasts.
- Finish by Broiling: Place the skillet with the chicken under the broiler. Broil until the cheese from the ranch seasoning melts and the breadcrumb topping begins to turn golden brown. Keep a close eye on it as broiling can move quickly. Done!
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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