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Homemade Stovetop Parmesan Ranch Chicken photo

Stovetop Parmesan Ranch Chicken

This Stovetop Parmesan Ranch Chicken is a weeknight winner! Crispy, cheesy, and packed with flavor, it’s a meal everyone will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 pieces boneless, skinless chicken breasts
  • 1/4 cup vegetable oil for frying
  • 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
  • 1/4 cup ranch dressing
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko bread crumbs
  • 1/2 tsp garlic powder for breadcrumb mixture
  • 1/2 tsp salt
  • 2 tbsp butter melted

Equipment

  • Large Skillet
  • Mixing Bowls
  • Meat mallet or rolling pin
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Chicken - Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1 inch.
  2. Step 2: Season the Chicken - In a small bowl, combine garlic powder, onion powder, cayenne pepper, garlic & herb seasoning, black pepper, and Lawry’s Season Salt. Rub this seasoning mixture all over the chicken breasts.
  3. Step 3: Create the Coating Mixture - In another bowl, mix ranch dressing, grated Parmesan cheese, panko bread crumbs, additional garlic powder, and salt. Drizzle in the melted butter and stir until well combined.
  4. Step 4: Heat the Skillet - In a large skillet, heat the vegetable oil over medium-high heat until hot.
  5. Step 5: Coat the Chicken - Dip each seasoned chicken breast into the ranch mixture, coating all sides, then place it in the hot skillet.
  6. Step 6: Cook the Chicken - Cook for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
  7. Step 7: Rest and Serve - Once cooked, transfer the chicken to a plate and let it rest for a few minutes before serving.

Notes

  • For juicier chicken, you can substitute chicken breasts with chicken thighs.
  • Use gluten-free panko for a gluten-free version of this dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.