Description
Juicy chicken breasts topped with a creamy ranch-Parmesan layer and finished with a crispy, golden Parmesan crust. This easy LongHorn Steakhouse Parmesan Crusted Chicken copycat delivers restaurant-quality flavor right at home.
Ingredients
4 boneless skinless chicken breasts, pounded to an even thickness
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/4 cup ranch dressing
2 tbsp grated Parmesan cheese
1/2 cup shredded provolone cheese
1/2 cup freshly grated Parmesan cheese
1/2 cup panko breadcrumbs
2 tbsp melted butter
1 tsp garlic powder
1/2 tsp dried parsley
Instructions
1. Preheat the oven broiler to HIGH and lightly grease a baking dish or oven-safe skillet.
2. Season both sides of the chicken with garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden and the internal temperature reaches 165°F (74°C).
4. In a small bowl, combine the ranch dressing with 2 tablespoons of grated Parmesan cheese.
5. In another bowl, mix the shredded provolone, remaining Parmesan cheese, panko breadcrumbs, melted butter, garlic powder, and dried parsley.
6. Transfer the cooked chicken to the prepared baking dish.
7. Spread the ranch-Parmesan mixture evenly over each chicken breast.
8. Top generously with the Parmesan breadcrumb mixture.
9. Broil for 2 to 4 minutes until the cheese is melted, bubbly, and the topping is golden brown.
10. Allow the chicken to rest for 3 minutes before serving.
Notes
Freshly grated Parmesan provides the best flavor and melting texture.
Pound the chicken evenly for juicy, uniform cooking.
Watch the broiler closely to prevent the Parmesan topping from burning.
Serve with mashed potatoes, roasted vegetables, or a fresh garden salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Pan-Frying & Broiling
- Cuisine: American