Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features juicy, seared chicken breasts topped with a creamy parmesan ranch mixture and a crispy, buttery panko and Parmesan crust. Baked to golden perfection and finished with melted cheeses and fresh parsley, this dish delivers rich flavors and textures reminiscent of your favorite steakhouse entree, perfect for a comforting yet elegant weeknight meal.
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 and Prepare Baking Dish: Preheat your oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish to prevent sticking during baking.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice them in half horizontally or pound them to an even thickness for uniform cooking.
- Season the Chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, onion powder, and Italian seasoning for a balanced flavor profile.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts in a single layer and sear each side for 3–4 minutes until golden and just cooked through.
- Arrange Chicken for Baking: Transfer the seared chicken breasts to your prepared oven-safe skillet or baking dish, spreading them out in a single layer.
- Make the Creamy Parmesan Mix: In a medium bowl, whisk together mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning, minced garlic, and lemon juice until thick and creamy.
- Adjust Seasoning: Taste the creamy mixture and add a pinch of salt, additional ranch seasoning, or more lemon juice if needed to balance flavors.
- Spread the Mixture on Chicken: Spoon the creamy Parmesan ranch mixture evenly over each chicken piece, covering almost to the edges for maximum flavor.
- Add Provolone Cheese: Sprinkle shredded provolone cheese evenly over the creamy layer on top of each chicken breast.
- Prepare Panko Mixture: In a small bowl, combine shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter. Stir until the crumbs are evenly coated and resemble damp, sandy crumbles.
- Top Chicken with Crunchy Crust: Generously sprinkle the buttery Parmesan panko mixture over each chicken breast and gently press it down to adhere well to the creamy layer below.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 10–12 minutes, or until the cheese melts, the topping turns golden brown, and the chicken is heated through.
- Optional Broiling: For extra color, broil the chicken for an additional 1–2 minutes, watching carefully to avoid burning the crust.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to allow the cheesy topping to set slightly.
- Finish with Fresh Parsley: Sprinkle chopped fresh parsley over the top for a fresh, colorful garnish.
- Serve: Serve warm alongside mashed potatoes, roasted vegetables, salad, or pasta for a complete meal.
Notes
- Ensure the chicken is pounded to an even thickness to promote even cooking and avoid dryness.
- Searing the chicken before baking helps lock in juices and develops a flavorful crust.
- The creamy parmesan ranch mixture can be adjusted with more or less ranch seasoning and lemon juice to taste.
- Broiling at the end is optional but adds a nice golden finish to the crust.
- Use fresh parsley for a vibrant garnish that adds color and freshness to the dish.
