Ingredients:

  • 4 (6-oz) boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup mayonnaise
  • 1/4 cup prepared ranch dressing
  • 1/2 cup shredded provolone cheese
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken to a uniform 1/2-inch thickness.
  2. Whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Toss the chicken in this marinade and let sit for 15 minutes at room temperature.
  3. Preheat a large oven-safe skillet over medium-high heat with a splash of oil. Sear the chicken for 3–4 minutes per side until golden brown but not fully cooked through.
  4. In a small bowl, combine the mayonnaise and ranch dressing.
  5. In another bowl, mix the Panko breadcrumbs, grated Parmesan, melted butter, garlic powder, and smoked paprika until the crumbs are evenly coated.
  6. Transfer chicken to a baking sheet. Place 1/8 cup shredded provolone on each breast.
  7. Spread the ranch mayo mixture over the provolone.
  8. Press the Parmesan crust mixture firmly into the mayonnaise layer on each breast. Place the skillet under the broiler for 2-3 minutes until the crust is mahogany-colored and the internal temperature of the chicken reaches 165°F (74°C).