Crispy Panko-Parmesan Chicken with Creamy Ranch and Melted Provolone
Crispy Panko-Parmesan Chicken with Creamy Ranch and Melted Provolone is a comfort-food classic that combines crunchy texture, savory flavor, and rich, melty cheese in every bite. Juicy chicken breasts are coated in a golden panko and parmesan crust, baked or pan-seared until crisp, then topped with creamy ranch dressing and slices of provolone cheese that melt into a smooth, flavorful finish. This dish is perfect for family dinners, casual entertaining, or a satisfying weeknight meal that feels special without being complicated. The balance between the crunchy coating, tender chicken, tangy ranch, and creamy cheese makes it a crowd-pleasing recipe that pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 40–45 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
2 large eggs
2 tablespoons milk
2 tablespoons olive oil or melted butter
For the Topping:
1/2 cup creamy ranch dressing
4–8 slices provolone cheese (depending on size)
1 tablespoon chopped fresh parsley (optional garnish)
Instructions
Preheat oven to 400°F (200°C) and lightly grease a baking dish or line with parchment paper.
Pound chicken breasts to even thickness for consistent cooking.
In a shallow bowl, combine panko breadcrumbs, parmesan, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, whisk eggs with milk until smooth.
Dip each chicken breast into the egg mixture, allowing excess to drip off.
Press chicken into the breadcrumb mixture, coating both sides evenly.
Place coated chicken in the prepared baking dish and drizzle lightly with olive oil or melted butter.
Bake for 20–25 minutes until chicken is nearly cooked through and coating is golden.
Remove from oven, spread ranch dressing over each piece, and top with provolone slices.
Return to oven for 5 minutes or until cheese melts and chicken reaches an internal temperature of 165°F (74°C). Garnish and serve.
Tips
Use freshly grated parmesan for better flavor and texture.
Press breadcrumbs firmly onto chicken for a crisp coating.
Avoid overcrowding the pan to keep crust crunchy.
Flip chicken halfway through baking for even browning if desired.
Toast panko briefly in a dry pan before coating for extra crispiness.
Let chicken rest a few minutes after baking to keep juices inside.
Use a wire rack over a baking sheet for maximum crispiness.
Add a pinch of cayenne pepper for subtle heat.
Choose thin provolone slices so they melt evenly.
Finish under the broiler for 1–2 minutes for bubbly cheese.
Variations
Swap provolone with mozzarella or Swiss cheese.
Use spicy ranch dressing for extra kick.
Add sliced tomatoes under the cheese for a fresh layer.
Use chicken tenders instead of breasts for quicker cooking.
Make it air fryer friendly by cooking at 375°F for about 12–15 minutes.
Add Italian seasoning to breadcrumbs for herb flavor.
Use crushed cornflakes instead of panko for a different crunch.
Add crispy beef bits under the cheese for richness.
Try a honey mustard drizzle instead of ranch.
Turn into sandwiches by serving on toasted buns with lettuce.
Q&A
Can I pan-fry instead of baking?
Yes, cook in a skillet with oil until golden and cooked through.
Can I make it ahead?
Bread the chicken in advance and refrigerate until ready to cook.
How do I keep coating from falling off?
Pat chicken dry and press crumbs firmly.
Can I freeze it?
Freeze cooked chicken and reheat in the oven.
What sides work best?
Roasted vegetables, mashed potatoes, or salad.
Can I use light ranch?
Yes, though flavor may be milder.
How do I know it’s done?
Internal temperature should reach 165°F (74°C).
Is this recipe kid-friendly?
Yes, mild flavors make it popular with kids.
Can I make it gluten-free?
Use gluten-free panko or crushed rice cereal.
How do I store leftovers?
Refrigerate in airtight containers up to 3 days.
Nutrition
(Approximate per serving)
Calories: 460
Protein: 38g
Fat: 24g
Carbohydrates: 18g
Fiber: 1g
Sugar: 2g
Sodium: 720mg
Conclusion
Crispy Panko-Parmesan Chicken with Creamy Ranch and Melted Provolone is a flavorful, comforting dish that combines crunchy texture with creamy, cheesy richness. Easy enough for weeknight dinners yet impressive enough for guests, this recipe offers a satisfying balance of savory flavors and tender chicken. With plenty of variations and helpful tips, it’s easy to adapt to different tastes and dietary preferences. Whether paired with simple sides or turned into sandwiches, this dish delivers a reliable, crowd-pleasing meal that is sure to become a favorite in your regular cooking rotation.