Ingredients
Equipment
Method
Marinate the chicken
- Combine the ranch dressing and Worcestershire sauce, then coat the boneless skinless chicken breasts in the marinade. Marinate for at least 30 minutes, until the chicken is well covered and slightly softened.
- Season both sides of the marinated chicken breasts with salt, pepper, and garlic powder to taste. Keep the seasoning even so each bite has the same flavor balance.
Grill the chicken
- Preheat the grill to medium-high heat. Place the chicken on the grill and cook for 5-6 minutes per side until cooked through with visible grill marks.
- Transfer the grilled chicken to an oven-safe pan. Arrange the breasts so the tops have room for the topping.
Add topping and broil
- Mix the Parmesan cheese, breadcrumbs, and melted butter together. Stir until the mixture looks evenly coated and crumbly.
- Brush each chicken breast with honey mustard. Apply a thin, even layer so it caramelizes under the broiler.
- Lay a slice of provolone cheese over each breast. Position it so it covers the honey mustard layer.
- Top each provolone-covered breast with the Parmesan breadcrumb mixture. Press lightly so the crumbs adhere to the cheese.
- Broil at 500°F (260°C) for 3-5 minutes until the topping is golden, the cheese is melted, and bubbly. Garnish with fresh parsley immediately after broiling.
Notes
Pro tip: let the grilled chicken rest in the oven-safe pan for 1-2 minutes before broiling so the surface is hot enough for the topping to crisp quickly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400°F (200°C) oven until warmed through. Freezing is not recommended because the breadcrumb topping can lose crunch. For a lighter option, use a reduced-fat ranch dressing and low-sodium Worcestershire sauce while keeping the topping the same.