A delicious recipe for LongHorn Steakhouse’s Parmesan Crusted Chicken, featuring a crispy Parmesan crust and juicy chicken breasts.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ cup panko breadcrumbs
½ cup grated Parmesan cheese
¼ cup shredded provolone cheese
2 tablespoons melted butter
2 tablespoons ranch dressing
1 tablespoon mayonnaise
1 teaspoon garlic powder
½ teaspoon dried parsley
¼ cup ranch dressing (optional)
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon sour cream (optional)
Instructions
Preheat the oven to 400°F (200°C).
Place the chicken breasts between sheets of plastic wrap and gently pound them to an even thickness.
Rub the chicken with olive oil, then season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper.
Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side, until nicely browned.
In a bowl, combine the panko, Parmesan, provolone, melted butter, ranch dressing, mayonnaise, garlic powder, and parsley. Mix until a crumbly, cheesy mixture forms.
Spread the Parmesan mixture generously over the top of each chicken breast.
Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches 165°F (74°C) internally and the crust is golden and melted.
For the optional sauce, mix ranch dressing, Parmesan, and sour cream until smooth.
Let the chicken rest for 5 minutes, then serve with the ranch-Parmesan sauce if desired.
Notes
For an extra-crispy Parmesan crust, broil the chicken for 1–2 minutes at the end, watching closely so the topping doesn’t burn.