Longhorn Parmesan Crusted Chicken (Printable)
Golden, cheese-crusted chicken with creamy ranch finishing
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 2 tablespoons olive oil
→ Parmesan Crust
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 tablespoon melted butter
10 - 1/4 cup shredded provolone cheese
11 - 1/4 cup shredded mozzarella cheese
12 - 2 tablespoons chopped fresh parsley
→ Creamy Ranch Spread
13 - 1/4 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon ranch dressing
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Rub both sides of each chicken breast thoroughly with the spice mixture.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Transfer to the prepared baking sheet.
04 - In a small bowl, whisk together mayonnaise, sour cream, ranch dressing, garlic powder, and onion powder until smooth and well combined.
05 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, melted butter, shredded provolone, and shredded mozzarella. Mix until evenly distributed.
06 - Spread approximately 1 tablespoon of the creamy ranch mixture evenly over the top of each seared chicken breast.
07 - Generously mound the Parmesan breadcrumb mixture over each chicken breast, pressing lightly to help it adhere to the ranch spread.
08 - Bake for 15-18 minutes until chicken reaches an internal temperature of 165°F and the crust is golden brown and crispy.
09 - Remove from oven and let chicken rest for 2-3 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The contrast between the golden crunchy crust and tender chicken inside makes every bite exciting
- Its restaurant quality without the restaurant price or reservation needed
02 -
- Never skip the searing step because it creates texture and locks in juices that baking alone cannot achieve
- Letting the chicken rest for a few minutes before cutting keeps all those juices inside where they belong
03 -
- Pound the thicker end of each chicken breast gently so it matches the thinner end for even cooking
- Grate your own Parmesan from a wedge instead of using pre-grated cheese for better melting and flavor