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You know how sometimes a restaurant dish sticks with you long after the bill is paid? That’s exactly what happened to me with Longhorn’s Parmesan Crusted Chicken. My husband and I were on one of our rare date nights (the kind where you linger over the bread basket like it’s a vacation). I ordered the chicken, not really expecting much, and—oh my word. Juicy, perfectly seasoned, then topped with this cheesy crust that had just the right amount of crunch. I remember thinking, I’m going to have to figure out how to make this at home.

And I did. Honestly? I think this version might even be better, mostly because you can eat it in your pajamas if you want to.

Why You’ll Love It

It tastes like date-night food but takes less than an hour.
The topping is cheesy, crispy, and golden — basically the best part.
It’s simple enough for a Tuesday but special enough for company.
You probably already have most of the ingredients in your fridge.

What You’ll Need

4 boneless, skinless chicken breasts
½ cup grated Parmesan cheese
½ cup shredded Provolone cheese
¼ cup Ranch dressing (or Caesar if that’s your thing)
¼ cup panko breadcrumbs
1 tbsp olive oil (a little more for the pan)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper

Nothing fancy, right? That’s the beauty of it.

How to Make It (Step by Step, Just Like I Do)

Season the Chicken
Sprinkle salt, pepper, garlic powder, and onion powder on both sides. Don’t overthink it.
Sear It
Heat olive oil in an oven-safe skillet and sear the chicken for about 3–4 minutes per side. You just want that golden crust on the outside. The oven will finish the rest.
Bake It
Slide the skillet into a 350°F oven for 20–25 minutes, until the chicken is cooked through (165°F if you’re using a thermometer).
Mix the Cheese Layer
While the chicken’s baking, stir together Parmesan, Provolone, and Ranch dressing. It’ll be thick and gooey — exactly what you want.
Make the Crunchy Topping
Toss the panko breadcrumbs with a drizzle of olive oil so they crisp up instead of staying dry.
Top and Broil
Once the chicken’s done, spread the cheese mixture over each piece, then sprinkle with breadcrumbs. Broil for 2–3 minutes until golden and bubbly. Watch closely — broilers love to go from “perfect” to “oops” in a blink.
Rest and Eat
Let it sit for a few minutes, then serve. Try not to pick at the topping straight out of the pan (I fail at this step regularly).

Variations (Because Sometimes You Want to Play)

Add red pepper flakes to the cheese mix for a little kick.
Swap Ranch for Caesar dressing for a tangier twist.
Try a handful of mozzarella if you like extra gooey cheese.
Gluten-free? Use GF breadcrumbs — easy fix.

What to Serve With It

We usually do garlic mashed potatoes and broccoli to keep that steakhouse feel. But sometimes I’ll throw together a simple salad with vinaigrette if I want something lighter. And if there’s bread in the house? That goes on the table too. Always.

Final Thought

This chicken reminds me that you don’t need a fancy night out to eat something special. It’s cheesy, crispy, and comforting in all the best ways — and making it at home means you can have seconds without looking around to see if the waiter’s judging you.

If you make this, tell me how it went. Did you swap the cheese? Use Caesar instead of Ranch? I love hearing the tweaks other people try.