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Longhorn Parmesan Crusted Chicken

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Longhorn Parmesan Crusted Chicken is a flavorful, restaurant-inspired dish featuring juicy seasoned chicken breasts topped with a creamy ranch-mayo layer, melty cheese, and a crispy Parmesan breadcrumb crust. It’s a homemade version of the popular steakhouse favorite.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 cup shredded provolone or mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup Panko breadcrumbs
  • 2 tablespoons ranch dressing
  • 2 tablespoons mayonnaise
  • Optional garnish: chopped parsley

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pound chicken breasts to even thickness. Season both sides with salt, pepper, garlic powder, and paprika.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden brown. Transfer to a baking dish.
  4. In a small bowl, mix ranch dressing and mayonnaise. Spread a thin layer over each chicken breast.
  5. Top with shredded provolone or mozzarella cheese.
  6. In another bowl, combine Panko breadcrumbs and grated Parmesan cheese. Sprinkle evenly over the cheese layer.
  7. Bake uncovered for 10–15 minutes or until the chicken is fully cooked (internal temp 165°F) and topping is golden and bubbly.
  8. Let rest for a few minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Add red pepper flakes or hot sauce to the ranch-mayo mix for a spicy kick.
  • Use gluten-free Panko for a gluten-free version.
  • Broil for 1–2 minutes at the end of baking for extra crispy topping.
  • Try different cheeses like cheddar or Swiss for flavor variations.
  • Grill the chicken instead of searing for added smoky taste.

Nutrition

Find it online: https://thefamilycooking.com/longhorn-parmesan-crusted-chicken/