Longhorn Parmesan Crusted Chicken is a delicious and flavorful dish featuring tender chicken breasts topped with a creamy ranch spread and a crispy Parmesan crust.
Preheat the oven to 400°F (200°C) and lightly pound the chicken breasts to an even thickness. Pat dry and season both sides with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 4–5 minutes per side, until golden brown.
In a small bowl, combine ranch dressing, mayonnaise, provolone cheese, and Parmesan cheese. Mix until well combined.
In another bowl, mix together panko breadcrumbs, Parmesan cheese, melted butter, garlic powder, dried parsley, and smoked paprika. Stir until the breadcrumbs are evenly coated.
Spread the ranch mixture evenly over each chicken breast and sprinkle the Parmesan breadcrumb mixture over the top, gently pressing it into the cheese layer.
Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
For an extra crispy, golden crust, broil for 1–2 minutes, watching closely to prevent burning.
Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
Ensure the chicken is pounded to an even thickness for uniform cooking.
Adjust the seasoning according to your taste preferences.
Broiling is optional but recommended for a crispy topping.