Description
Recreate LongHorn Steakhouse’s famous Parmesan Crusted Chicken at home. Juicy chicken breasts, cheesy layers, and a crispy parmesan-panko crust make this a family favorite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup ranch dressing
- ¼ cup grated Parmesan cheese
- 1 cup shredded provolone or mozzarella cheese
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley (optional)
- 1 teaspoon garlic powder
Instructions
- Pound chicken breasts to ¾ inch thickness. Rub with olive oil and season with salt, pepper, garlic powder, and paprika.
- Sear chicken in a skillet over medium heat for 5–7 minutes per side until golden and cooked through (165°F internal temp).
- Mix ranch dressing with Parmesan and spread evenly on each chicken breast.
- Top with shredded provolone or mozzarella cheese.
- Combine panko, Parmesan, melted butter, parsley, and garlic powder. Sprinkle over the cheese-topped chicken.
- Broil for 2–3 minutes until cheese melts and crust turns golden and crispy.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Substitute panko with gluten-free crumbs for a GF version.
- Cover loosely with foil if the cheese browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet + Oven Broil
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 580
- Sugar: 2g
- Sodium: 820mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 155mg