Longhorn Parmesan Crusted Chicken (Printable Version)
Golden crusted chicken with Parmesan, provolone, and creamy ranch spread for irresistible flavor.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 2 tablespoons olive oil
→ Parmesan Crust
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 tablespoon melted butter
10 - 1/4 cup shredded provolone cheese
11 - 1/4 cup shredded mozzarella cheese
12 - 2 tablespoons chopped fresh parsley
→ Creamy Ranch Spread
13 - 1/4 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon ranch dressing
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - Pat chicken dry. Mix salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub both sides of each chicken breast with spice mixture.
03 - Heat olive oil in large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown. Transfer to prepared baking sheet.
04 - Mix mayonnaise, sour cream, ranch dressing, garlic powder, and onion powder in small bowl until smooth.
05 - Combine panko breadcrumbs, Parmesan, melted butter, provolone, and mozzarella in separate bowl.
06 - Spread 1 tablespoon creamy ranch mixture over each seared chicken breast.
07 - Press Parmesan breadcrumb mixture generously onto top of each chicken breast to adhere.
08 - Bake 15–18 minutes until internal temperature reaches 165°F and crust turns golden and crispy.
09 - Garnish with chopped parsley if desired. Let rest 2–3 minutes before serving.
# Chef's Tips:
01 -
- The combination of searing then baking creates that perfect juicy interior while achieving a crunch that rivals any steakhouse version
- You get all the indulgence of dining out with exactly zero awkward small talk or overpriced cocktails involved
02 -
- Searing first is not optional if you want that restaurant quality texture and flavor
- Let the chicken rest for a few minutes after baking or all those juices will escape onto your cutting board instead of staying where they belong
03 -
- Use freshly grated Parmesan from a wedge instead of the pre-grated stuff for way better melting
- Let the seared chicken cool for just a minute before spreading on the ranch mixture so it does not slide right off