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Longhorn Steakhouse Parmesan Crusted Chicken Recipe

Longhorn Steakhouse Parmesan Crusted Chicken Recipe
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5.2 from 5 reviews

Longhorn Steakhouse Parmesan Crusted Chicken features tender, juicy chicken breasts with a crunchy, cheesy crust made from a flavorful blend of provolone, Parmesan, ranch dressing, and panko breadcrumbs. This dish delivers a perfect balance of crispy texture and rich, savory flavors that make it a standout homemade entrée with restaurant-quality appeal.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts, evenly sized
  • 1 tablespoon olive oil (extra virgin preferred)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (sweet or smoked)

Cheese Mixture

  • 1/3 cup ranch dressing
  • 2 tablespoons mayonnaise
  • 1 cup shredded provolone cheese (freshly shredded)
  • 1/2 cup freshly grated Parmesan cheese, divided

Breadcrumb Topping

  • 1 cup panko breadcrumbs
  • 2 tablespoons melted unsalted butter
  • 1/2 cup freshly grated Parmesan cheese (remaining)

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure proper browning. If breasts are thick, place them between plastic wrap and gently pound to an even 1/2-inch thickness for even cooking.
  2. Season the Chicken: Drizzle olive oil over both sides of the chicken breasts. Season evenly with salt, freshly ground black pepper, garlic powder, and paprika to infuse the meat with flavor that complements the crust.
  3. Create the Cheese Mixture: In a small bowl, combine ranch dressing, mayonnaise, shredded provolone, and half of the Parmesan cheese, mixing until the mixture is thick and spreadable like a rich cheese spread.
  4. Prepare the Breadcrumb Topping: In another bowl, mix panko breadcrumbs with the remaining Parmesan cheese and melted butter. Stir well until the mixture has a light golden color and is slightly moist.
  5. Sear the Chicken: Preheat an oven-safe skillet over medium-high heat. Add the seasoned chicken breasts and sear for 3-4 minutes on one side only until it is golden brown to create a flavorful base.
  6. Apply the Cheese Mixture: Flip the chicken to the unseared side, turn off the heat, and generously spread the cheese mixture over each breast, making sure to cover evenly for a beautiful presentation.
  7. Add the Breadcrumb Topping: Sprinkle the Parmesan-panko topping evenly over the cheese layer and gently press down to adhere without compacting the crust too much, preserving its crunch.
  8. Bake to Perfection: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-18 minutes until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
  9. Rest Before Serving: Let the chicken rest for 5 minutes after baking to allow juices to redistribute and the crust to set properly for optimal texture and moisture.

Notes

  • Hand-grate cheeses for better melting and texture; pre-shredded cheeses contain anti-caking agents that can affect the crust.
  • Bring chicken to room temperature for about 15 minutes before cooking to promote even cooking and juicier results.
  • For an extra crispy crust, toast panko breadcrumbs for 2-3 minutes in a dry skillet before mixing with butter and Parmesan.
  • Pounding the chicken to an even thickness ensures the cheese mixture cooks evenly and sets well across the entire breast.
  • Allow the chicken to rest for 5 minutes before slicing to prevent losing the crispy crust and to lock in juices.
  • Store leftovers in an airtight container with parchment paper between layers; keep refrigerated for up to 3 days or freeze wrapped tightly up to 2 months.
  • Reheat leftovers in a 300°F oven for about 15 minutes to preserve crust crispness; avoid microwaving but if necessary, use 50% power with a paper towel to reduce sogginess.

Nutrition

Find it online: https://flavorspath.com/longhorn-steakhouse-parmesan-crusted-chicken-recipe/