Parmesan Encrusted Chicken Recipe
buttermilk ranch, panko, mozzarella, bacon served with a side of rice-orzo pilaf & veggies
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Ingredients
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Chicken
Coating
Side Dish
Method
Prep the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and ranch seasoning mix. Add the chicken breasts, making sure they are fully submerged. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight.
Prepare the Coating
- 2
Mix the Coating
In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, shredded mozzarella cheese, and crumbled bacon. Mix well until all ingredients are evenly distributed.
Cook the Chicken
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Coat the Chicken
Remove the chicken breasts from the buttermilk marinade, allowing excess to drip off. Dredge each chicken breast in the panko mixture, pressing gently to adhere the coating.
- 5
Bake the Chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the coating is golden brown.
Prepare the Side Dish
- 6
Cook Rice or Orzo
In a medium saucepan, bring 2 cups of water to a boil. Add the rice or orzo and a pinch of salt. Cook according to package instructions until tender. Drain and set aside.
- 7
Serve
- 8
Plate the Dish
Serve the Parmesan encrusted chicken alongside the rice or orzo pilaf and sautéed vegetables. Enjoy your meal!
