Description
This copycat recipe for Longhorn Steakhouse’s Parmesan Crusted Chicken is a flavorful, juicy chicken breast topped with a creamy ranch-Parmesan spread and crispy, melty cheese. It’s perfect for recreating a restaurant favorite at home!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp olive oil (for pan-searing)
For the Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup mayonnaise
- 1 tbsp ranch dressing
- 1 tbsp melted butter
- 1/4 tsp paprika (optional, for flavor)
- 1/2 tsp Italian seasoning
Instructions
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Preheat the Oven:
- Preheat your oven to 400°F (200°C).
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Prepare the Chicken:
- Season the chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder.
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Sear the Chicken:
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove from heat but leave the chicken in the skillet.
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Make the Parmesan Topping:
- In a small bowl, mix the mayonnaise, melted butter, ranch dressing, grated Parmesan, Italian seasoning, and paprika (if using) until well combined.
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Add the Topping:
- Spread the Parmesan mixture evenly over each chicken breast in the skillet. Sprinkle shredded provolone cheese on top of the Parmesan mixture.
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Broil to Melt the Cheese:
- Place the skillet under the broiler for 1-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to avoid burning.
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Serve:
- Remove from the oven, let the chicken rest for a minute, and serve warm with your favorite sides.
Notes
- Add a bit of spice: Add a pinch of red pepper flakes to the Parmesan topping for some heat.
- Make it lighter: Substitute the mayonnaise with Greek yogurt for a lighter version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.