Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features juicy, seared chicken breasts topped with a creamy Parmesan ranch mixture and a crispy, golden Parmesan panko crust. Baked to perfection with melted cheeses and fresh herbs, it’s an irresistible main dish perfect for a comforting dinner.
Ingredients
Scale
Chicken and Seasonings
- 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
- 1/2 cup shredded provolone cheese
Parmesan Panko Crust
- 1/2 cup shredded Parmesan cheese
- 3/4 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley (for garnish)
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 allow for even cooking.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Slice them in half horizontally or pound them 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 a flavorful base.
- Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it is hot and shimmering, ready for searing the chicken.
- Sear Chicken: Add the seasoned chicken breasts to the skillet in a single layer. Sear for 3 to 4 minutes per side until golden and just cooked through, locking in juices.
- Transfer Chicken: Move the seared chicken breasts to your prepared oven-safe skillet or baking dish, arranging them in a single layer for uniform baking.
- Make Creamy Topping: In a medium bowl, whisk together mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning mix, minced garlic, and lemon juice. The mixture should be thick and creamy.
- Adjust Seasoning: Taste the creamy mixture and adjust with a pinch of salt, extra ranch mix, or more lemon juice if desired for your preferred flavor balance.
- Apply 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 layer on each chicken breast to add richness and meltiness.
- Prepare Panko Mixture: In a small bowl, combine shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter. Stir until the crumbs are coated and resemble damp, sandy texture.
- Top Chicken: Generously sprinkle the buttery Parmesan panko mixture over each piece of chicken, pressing lightly so it adheres well to the creamy layer.
- Bake: Place the skillet or baking dish in the preheated oven. Bake for 10 to 12 minutes until the cheese melts, the topping is golden brown, and chicken is heated through.
- Broil for Color (Optional): For extra color and crispness, broil the chicken for an additional 1 to 2 minutes, watching carefully to avoid burning.
- Rest: Remove from the oven and let the chicken rest for 5 minutes. This allows the cheesy topping to set slightly and locks in moisture.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken for a fresh pop of color and serve warm with sides like mashed potatoes, roasted vegetables, salad, or pasta.
Notes
- For even cooking, pound chicken to uniform thickness if slices are uneven.
- Use fresh Parmesan and good quality panko for best crust texture.
- Adjust ranch seasoning and lemon juice to complement your taste preferences.
- Broiling the top is optional but recommended for a crispier crust.
- Serve with hearty sides to round out the meal.
