Description
This Copycat Longhorn Parmesan Crusted Chicken recipe delivers juicy, seasoned chicken breasts topped with a creamy parmesan-ranch mixture and a crispy, golden Parmesan panko crust. Perfectly seared and baked, it’s an impressive yet easy dish to serve with your favorite sides.
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 Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish to prevent sticking and ensure easy cleanup.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels for a better sear, then slice them horizontally to create thinner cutlets or pound them to an even thickness for uniform cooking.
- Season the Chicken: Season both sides of each chicken breast evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning to build flavor.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 3 to 4 minutes on each side until golden brown and just cooked through.
- Transfer Chicken to Baking Dish: Move the seared chicken breasts to your prepared oven-safe skillet or baking dish, arranging them in a single layer.
- Make Creamy Parmesan Mixture: 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: Taste the creamy mixture and adjust by adding a pinch of salt, more ranch seasoning, or additional lemon juice to suit your preference.
- Spread Creamy Layer: Spoon the creamy parmesan-ranch mixture evenly over each chicken piece, spreading it close to the edges for full coverage.
- Add Provolone Cheese: Sprinkle shredded provolone cheese evenly over the creamy topping on each chicken breast.
- Prepare Panko Topping: In a small bowl, combine shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter. Stir until the crumbs are evenly coated and appear damp.
- Apply Crust: Generously sprinkle the buttery Parmesan panko mixture over the chicken, pressing lightly so it sticks well.
- Bake the Chicken: Place the chicken in the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted, the topping is golden brown, and the chicken is heated through.
- Optional Broil for Color: For extra browning, broil the chicken for 1 to 2 minutes, watching carefully to avoid burning the crust.
- Rest the Chicken: Remove the dish from the oven and let the chicken rest for 5 minutes to allow the cheesy topping to set.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken for color and freshness. Serve warm with sides like mashed potatoes, roasted vegetables, salad, or pasta.
Notes
- For even cooking, make sure the chicken breasts are pounded to an even thickness.
- Adjust the ranch seasoning and lemon juice in the creamy mixture to suit your taste preferences.
- Watch the chicken carefully during broiling to prevent the bread crumbs from burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- This recipe can be made gluten-free by using gluten-free panko bread crumbs.
