Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, juicy chicken breasts seared to perfection, topped with a creamy Parmesan ranch mixture, provolone cheese, and a crispy Parmesan panko crust. Finished in the oven to achieve a golden, cheesy topping, this dish combines savory seasonings and creamy textures with a satisfying crunch, making it a delicious and comforting meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Creamy Parmesan Ranch Mixture
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dry ranch seasoning mix
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
Toppings
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded Parmesan cheese
- 3/4 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven and Prepare Cookware: Preheat your oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish to prevent sticking and prepare for baking.
- Prepare Chicken: Pat the chicken breasts dry with paper towels for better searing, then slice them in half horizontally or pound to an even thickness to ensure uniform cooking.
- Season Chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning for balanced flavor.
- Heat Oil: Heat the olive oil in a large skillet over medium-high heat until it shimmers, indicating it’s hot enough to sear the chicken properly.
- Sear Chicken: Add the seasoned chicken to the skillet in a single layer and sear for 3 to 4 minutes per side until golden brown and just cooked through, locking in juices.
- Transfer Chicken: Move the seared chicken breasts to the prepared oven-safe skillet or baking dish, arranging them in a single layer for even baking.
- Make Creamy Parmesan Mixture: In a medium bowl, whisk together mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning, minced garlic, and lemon juice until you achieve a thick, creamy consistency.
- Adjust Seasoning: Taste the creamy mixture and add a pinch of salt, extra ranch seasoning, or more lemon juice as desired to enhance the flavor.
- Spread Mixture: Spoon the creamy parmesan ranch mixture evenly over each chicken piece, spreading almost to the edges for a flavorful coating.
- Add Provolone Cheese: Sprinkle shredded provolone cheese evenly over the creamy mixture on each chicken breast for a melty, cheesy layer.
- Prepare Panko Topping: In a small bowl, combine shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter.
- Mix Topping: Stir the panko mixture until the crumbs are evenly coated and have a damp, sandy texture to help them brown nicely when baked.
- Top Chicken: Sprinkle the buttery parmesan panko mixture generously over each chicken piece, pressing lightly so it adheres well to the cheese layer.
- Bake: Bake the chicken in the preheated oven for 10 to 12 minutes until the cheese melts, the topping is golden brown, and the chicken is heated through.
- Optional Broil: For extra color and crispiness, broil the chicken for 1 to 2 minutes, watching closely to avoid burning the topping.
- Rest Chicken: Remove from oven and let the chicken rest for 5 minutes, allowing the cheesy topping to set slightly for better texture.
- Garnish: Sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor.
- Serve: Serve the Parmesan crusted chicken warm alongside mashed potatoes, roasted vegetables, salad, or pasta for a complete meal.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness if slicing is not preferred.
- Use freshly grated Parmesan cheese for the best flavor and texture in the creamy mixture and topping.
- If you prefer a spicier version, add a pinch of cayenne pepper or red pepper flakes to the seasoning or creamy ranch mixture.
- Make sure to watch the chicken closely during broiling to prevent burning the panko crust.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven to maintain crispiness.
