A delicious recipe for LongHorn Steakhouse’s Parmesan Crusted Chicken, featuring a flavorful chicken breast topped with a cheesy, crispy crust.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet and Broil
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts, about 6–8 oz each
2 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan cheese
1/2 cup shredded provolone cheese
1/4 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp ranch dressing
1 tbsp mayonnaise
1/2 tsp garlic powder
Instructions
Prepare the chicken: Pound the chicken breasts to an even thickness. Rub with olive oil, then season with garlic powder, Italian seasoning, paprika, salt, and black pepper.
Cook the chicken: Heat a large skillet over medium-high heat. Cook the chicken for about 5–7 minutes per side, or until the internal temperature reaches 165°F.
Make the crust: In a bowl, combine Parmesan, provolone, panko, melted butter, ranch dressing, mayonnaise, and garlic powder.
Top the chicken: Transfer the cooked chicken to a baking sheet. Spread the Parmesan mixture generously over each piece.
Broil: Place under the oven broiler for 2–3 minutes, watching closely, until the cheese is melted, golden, and bubbly.
Serve: Let the chicken rest for a few minutes before serving. It’s especially good with mashed potatoes, steamed broccoli, or a side salad.