LONGHORN STEAKHOUSE PARMESAN CRUST CHICKEN
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup ranch dressing
1/2 cup shredded provolone cheese
1/2 cup shredded Parmesan chees
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons mayonnaise
Directions:
Preheat oven to 400°F (200°C). Grease or line a baking sheet with parchment paper.
Season chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 2–3 minutes per side until golden. Remove from skillet and place onto prepared baking sheet.
In a small bowl, mix mayonnaise and ranch dressing together.
Spread a spoonful of the mayo-ranch mixture over each chicken breast.
In another bowl, combine provolone cheese, Parmesan cheese, panko breadcrumbs, and melted butter.
Press the cheesy breadcrumb mixture onto the top of each chicken breast, forming a thick crust.
Bake for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the topping is golden and bubbly.
Let rest for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 510 kcal | Servings: 4 servings
One of the great things about making Parmesan Crust Chicken similar to the Longhorn Steakhouse style at home is how customizable and quick it is to prepare. I usually like to use boneless, skinless chicken breasts for an easy and lean protein option. Seasoning the chicken well with a combination of salt, pepper, garlic powder, and paprika ensures each bite is flavorful before adding the rich toppings. The blend of mayonnaise and ranch dressing that you spread on the chicken helps the cheesy crust stick and adds a creamy tang, making the dish extra moist and tasty. For the crust topping, combining shredded provolone and Parmesan cheese with panko breadcrumbs and melted butter creates a golden, crisp layer that contrasts nicely with the tender chicken underneath. When cooking, searing the chicken briefly in olive oil before baking locks in juices and starts the crust browning process. Baking at 400°F for about 15–20 minutes cooks the chicken thoroughly while giving the crust a bubbly and golden finish. Resting the chicken after baking allows the juices to redistribute, keeping the meat moist. This recipe can be paired with steamed vegetables, roasted potatoes, or a fresh salad for a balanced meal. If you want to add some spice, consider mixing a pinch of cayenne pepper into the breadcrumb mixture. Also, using freshly grated Parmesan rather than pre-shredded can make the crust taste even better. Overall, this dish is a crowd-pleaser that’s perfect for weeknight dinners or casual entertaining. Making it at home is budget-friendly compared to dining out, and you can adjust ingredients to suit your taste or dietary preferences. Give it a try—you might find your new favorite chicken recipe!
