Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features juicy, seared chicken breasts topped with a creamy parmesan ranch mixture, melted provolone, and a crispy, buttery Parmesan panko crust. Baked to golden perfection and finished with fresh parsley, this dish is a flavorful and comforting main course perfect for family dinners or special occasions.
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 Topping
- 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
Cheese and Crust
- 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 the Oven: Preheat your oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish to prepare for the baked stage.
- Prepare the Chicken: Pat the chicken breasts dry and slice them in half horizontally or pound them to an even thickness to ensure uniform cooking.
- Season the Chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning for a balanced flavor base.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer and sear for 3–4 minutes per side until golden and just cooked through.
- Transfer for Baking: Move the seared chicken breasts to the prepared oven-safe skillet or baking dish, arranging them without overlapping.
- Make the Creamy Topping: In a medium bowl, whisk together mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning mix, minced garlic, and lemon juice until thick and creamy. Adjust seasoning if necessary.
- Apply the Topping: Spoon the creamy parmesan mixture evenly over each chicken piece, spreading it near the edges for full coverage.
- Add Cheese Layers: Sprinkle shredded provolone cheese over the creamy layer on each chicken breast for extra melt and flavor.
- Prepare the Crust Mixture: In a small bowl, combine shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter. Stir until crumbs are evenly coated with butter, resembling damp sand.
- Top the Chicken: Generously sprinkle the buttery Parmesan panko mixture on top of each piece of chicken, pressing lightly to help it adhere.
- Bake the Chicken: Place the dish in the preheated oven and bake for 10–12 minutes until the cheese is melted, the crust is golden brown, and the chicken is heated through.
- Optional Broil for Color: For an extra golden and crispy topping, broil for 1-2 minutes, watching carefully to prevent burning.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow the topping to set.
- Garnish and Serve: Sprinkle freshly chopped parsley over the chicken for color and freshness. Serve warm with your favorite sides like mashed potatoes, roasted vegetables, salad, or pasta.
Notes
- Ensure chicken breasts are pounded to an even thickness for uniform cooking.
- Watch the chicken closely if broiling to avoid burning the topping.
- May substitute ranch seasoning with homemade mix if preferred.
- Leftovers can be refrigerated up to 3 days and reheated gently to maintain the crust texture.
- For a crispier crust, use fresh panko breadcrumbs rather than pre-seasoned or stale crumbs.
