Longhorn Steakhouse’s Parmesan Crusted Chicken

• servings: 4 servings
• total time: 1 hour 35 minutes

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon paprika

For the Ranch Spread:

1/4 cup ranch dressing

2 tablespoons grated Parmesan cheese

For the Parmesan Crust:

1/2 cup shredded Parmesan cheese

1/2 cup shredded provolone or mozzarella cheese

1/4 cup panko breadcrumbs

1 tablespoon melted butter

1 teaspoon dried parsley

Directions

Preheat oven to 400°F (200°C).

Pound chicken breasts to even thickness. Season both sides with salt, pepper, garlic powder, and paprika.

Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Transfer to a baking dish.

In a small bowl, mix ranch dressing with grated Parmesan to create the ranch spread.

Spread the ranch mixture evenly over each chicken breast.

In another bowl, mix shredded Parmesan, provolone (or mozzarella), panko breadcrumbs, melted butter, and parsley to make the crust.

Spoon the Parmesan crust mixture over each chicken breast, pressing it gently to stick.

Bake in the oven for 15–18 minutes or until the chicken is cooked through (165°F internal temp) and the topping is golden and bubbly.

Optional: Broil the last 1–2 minutes for a crispy top.

Let rest 5 minutes before serving. Enjoy!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 480 kcal per serving | Servings: 4 servings