Description
This Copycat Longhorn Parmesan Crusted Chicken recipe delivers a deliciously crispy and cheesy crust over tender, pan-seared chicken breasts. Coated with a creamy Parmesan and ranch mixture and topped with a buttery panko crust, this dish is baked to golden perfection and sprinkled with fresh parsley for a flavorful and satisfying 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 Mixture
- 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 Topping
- 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: Preheat the oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish to prepare for the final baking step.
- Prepare Chicken: Pat the chicken breasts dry with paper towels, then slice each breast in half horizontally or pound them to an even thickness to ensure uniform cooking.
- Season Chicken: Season both sides of the chicken breasts with salt, black pepper, garlic powder, onion powder, and Italian seasoning evenly.
- Heat Olive Oil: Warm the olive oil in a large skillet over medium-high heat until it is hot and shimmering, ready for searing the chicken.
- Sear Chicken: Place the seasoned chicken breasts in the hot skillet in a single layer and sear for 3–4 minutes on each side until golden brown and just cooked through.
- Transfer to Baking Dish: Move the seared chicken breasts to the prepared oven-safe skillet or baking dish and arrange them in a single layer for topping and baking.
- Make Creamy Mixture: In a medium bowl, whisk together mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning, minced garlic, and lemon juice until you get a thick and creamy mixture.
- Adjust Seasoning: Taste the creamy Parmesan mixture and add more salt, ranch seasoning, or lemon juice as desired to balance the flavors.
- Apply Creamy Layer: Spoon the prepared creamy Parmesan ranch mixture evenly over each chicken piece, spreading it almost to the edges for full coverage.
- Add Provolone Cheese: Sprinkle the shredded provolone cheese evenly on top of the creamy mixture atop the chicken breasts.
- Prepare Panko Topping: In a small bowl, combine shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter.
- Mix Panko Mixture: Stir the mixture until all panko crumbs are evenly coated and resemble damp, sandy crumbles.
- Top Chicken: Generously sprinkle the buttery Parmesan panko mixture over each piece of chicken, pressing lightly so it adheres well.
- Bake: Place the topped chicken in the preheated oven and bake for 10–12 minutes until the cheese melts, the topping becomes golden brown, and chicken is heated through.
- Optional Broil: For extra browning, broil the chicken for 1–2 minutes, watching carefully to prevent burning of the topping.
- Rest: Remove the dish from the oven and let the chicken rest for 5 minutes to allow the cheesy topping to set slightly.
- Garnish: Sprinkle chopped fresh parsley on top of the chicken for a fresh, colorful finish.
- Serve: Serve warm alongside your favorite sides such as mashed potatoes, roasted vegetables, salad, or pasta for a complete meal.
Notes
- This recipe uses a stovetop searing followed by oven baking to achieve a crispy crust and juicy chicken inside.
- For even faster cooking, consider pounding the chicken breasts to uniform thickness before seasoning.
- Broiling is optional but adds a beautiful golden color and extra crispiness to the crust.
- Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.
- To reduce calories, swap mayonnaise and sour cream with low-fat versions, though it may affect creaminess.
