Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup high-quality ranch dressing
  • 0.5 cup grated parmesan cheese
  • 1 tsp Worcestershire sauce
  • 0.5 cup panko breadcrumbs
  • 0.5 cup shredded parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1 tsp dried parsley

Instructions:

  1. Place the 4 breasts between plastic wrap and use a mallet to reach a uniform 1/2 inch thickness. Note: This ensures the edges don't dry out before the center is done.
  2. Whisk together the olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Coat the pounded chicken breasts thoroughly and let sit for at least 15 minutes at room temperature. Wait until the garlic smells fragrant.
  3. Preheat oven to high broil. Heat an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden and firm.
  4. In a small bowl, mix ranch dressing, grated parmesan, and Worcestershire sauce. In another bowl, combine panko, shredded parmesan, melted butter, and parsley.
  5. Spread the creamy ranch mixture over each seared breast, then top with the panko-parmesan mixture.
  6. Place the skillet under the broiler for 2-3 minutes until the topping is bubbly and deep golden brown and chicken reaches 165°F (74°C).