Copycat Longhorn Parmesan Crusted Chicken
This delicious copycat version of Longhorn Steakhouse's Parmesan Crusted Chicken is juicy, cheesy, and full of bold flavor. A crispy, golden topping with Parmesan, Provolone, and Ranch takes this chicken to restaurant-level quality right from your home kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/2 cup Provolone cheese shredded
- 1/4 cup Ranch dressing
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil + 1 tbsp for breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Sear the chicken breasts for 3–4 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake the chicken for 20–25 minutes, or until fully cooked (internal temp of 165°F).
- While the chicken bakes, mix the Parmesan cheese, Provolone cheese, and Ranch dressing in a small bowl.
- In another bowl, toss the panko breadcrumbs with 1 tablespoon of olive oil.
- Once the chicken is cooked, remove the skillet from the oven. Spread the cheese mixture over each breast, then top with panko breadcrumbs.
- Return the skillet to the oven and broil for 2–3 minutes, or until the topping is golden and bubbly.
- Let the chicken rest a few minutes before serving.
Notes
For a flavor twist, substitute the Ranch with Caesar or blue cheese dressing. You can also use Italian-seasoned breadcrumbs for added flavor. To make it gluten-free, swap in gluten-free panko.
Nutrition
Calories: 460kcal
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