Ingredients:

  • 4 (6-oz) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup real mayonnaise
  • 1/4 cup ranch dressing
  • 1/2 cup grated provolone cheese
  • 2 tbsp shredded white cheddar
  • 1/2 cup panko breadcrumbs
  • 1/2 cup freshly grated parmesan cheese
  • 3 tbsp melted unsalted butter
  • 1 tsp dried parsley

Instructions:

  1. Place chicken breasts between plastic wrap and use the flat side of a meat mallet to pound them to a consistent 3/4-inch thickness for even cooking.
  2. Pat the chicken dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.
  3. Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Sear the chicken for 5–6 minutes per side until the internal temperature reaches 150°F (65°C).
  4. Remove the skillet from heat. Top each chicken breast with an even layer of the provolone and shredded white cheddar. This forms the first layer of the cheese barrier.
  5. In a small bowl, whisk together the mayonnaise and ranch dressing. Spread approximately one generous tablespoon of this creamy mixture over the cheese on each breast. This forms the second layer of the barrier, locking in juices.
  6. In another bowl, combine panko breadcrumbs, grated parmesan, melted butter, and dried parsley. Press a thick layer of this crumb mixture onto the top of each chicken breast.
  7. Place the skillet under the oven broiler for 2-3 minutes until the crust is mahogany-colored and the internal temperature of the chicken reaches 165°F (74°C).