Parmesan Crusted Chicken Delight

This Longhorn Parmesan Crusted Chicken recipe delivers restaurant-quality flavor right in your own kitchen. The combination of crispy parmesan crust with juicy chicken creates a dish that feels special enough for weekend dinners yet simple enough for weeknight meals. The ranch dressing adds moisture while the cheese blend creates that irresistible golden crust that Longhorn Steakhouse is famous for.

I first made this for my family when we couldn't get a reservation at our local Longhorn Steakhouse. My husband claimed it was even better than the restaurant version, and now it's requested at least twice a month in our home.

Ingredients

• Boneless skinless chicken breasts: Look for ones of even thickness or be prepared to pound them for consistent cooking
• Salt, pepper and garlic powder: These create the foundation of flavor that complements the cheesy crust
• Grated Parmesan cheese: Use freshly grated for best melting and flavor rather than the shelf-stable variety
• Shredded provolone or mozzarella cheese: Adds that stretchy melt factor that makes the crust irresistible
• Panko breadcrumbs: The Japanese-style breadcrumbs provide superior crispness compared to regular breadcrumbs
• Melted butter: Adds richness and helps achieve that beautiful golden crust
• Ranch dressing: Acts as the "glue" for the crust while adding moisture and tangy flavor to the chicken

Step-by-Step Instructions

Preheat and Season:

Turn your oven to 400°F and get it nice and hot. Meanwhile, season your chicken breasts thoroughly with salt, pepper, and garlic powder on both sides. Be generous here as this base seasoning is crucial for flavor throughout the chicken.

Pan-Sear for Color:

Heat a skillet over medium heat with just enough oil to coat the bottom. Add your seasoned chicken and cook for 2-3 minutes per side until you get a beautiful golden color. This step is about developing flavor, not cooking the chicken through completely.

Create the Crust Mixture:

In a bowl, combine your Parmesan cheese, shredded provolone or mozzarella, and panko breadcrumbs. Mix thoroughly to ensure even distribution of all ingredients. This blend creates the signature crust that makes this dish special.

Apply the Toppings:

Transfer your partially cooked chicken to a baking sheet. Spread each piece with ranch dressing, being sure to cover the entire top surface. This layer acts as the adhesive for your cheese mixture. Generously sprinkle the cheese and breadcrumb mixture over each piece, pressing lightly to adhere.

Bake to Perfection:

Drizzle each topped chicken breast with melted butter to encourage browning. Place in your preheated oven for 15-20 minutes. Look for a deeply golden crust and ensure chicken reaches 165°F internal temperature for food safety.

Rest Before Serving:

Allow the chicken to rest for about 5 minutes before cutting into it. This helps the juices redistribute throughout the meat, ensuring moistness in every bite.

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The provolone cheese in this recipe is my secret weapon. While many parmesan crusted chicken recipes rely solely on parmesan, the addition of a melty cheese like provolone creates that perfect stretchy texture that makes you feel like you're dining at Longhorn Steakhouse.

Making Ahead and Storage

This chicken can be prepped ahead of time up to the baking stage. Simply complete all steps until you would put it in the oven, then cover and refrigerate. When ready to cook, add an extra 5-7 minutes to the baking time since you're starting with cold chicken. Leftovers keep beautifully in the refrigerator for up to three days. For best results when reheating, use an oven or air fryer rather than a microwave to maintain the crispy crust.

Perfect Pairings

This parmesan crusted chicken shines alongside simple sides that complement without competing. Consider serving with roasted asparagus, garlic mashed potatoes, or a light Caesar salad. For a complete Longhorn Steakhouse experience, pair with steakhouse-style creamed spinach or a loaded baked potato. A light white wine like Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing.

Customizing Your Chicken

While this recipe mimics Longhorn's famous dish, you can easily make it your own. For an Italian twist, add dried oregano and basil to the cheese mixture and serve with marinara for dipping. Craving heat? Mix red pepper flakes into your cheese blend or add a drizzle of hot honey after baking. For a lower-calorie version, use light ranch dressing and reduce the amount of cheese by about one-third.

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Frequently Asked Questions About the Recipe

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work wonderfully as a substitute for breasts in this dish. They tend to be more moist and flavorful, but may require slightly longer cooking time. Make sure they reach an internal temperature of 165°F.

→ What can I substitute for ranch dressing?

If you don't have ranch dressing, you can substitute with mayonnaise, Caesar dressing, or a mixture of mayonnaise and sour cream with herbs. This layer helps the cheese mixture adhere to the chicken and adds moisture.

→ How do I keep the cheese crust from burning?

To prevent the cheese crust from burning, make sure your oven is properly preheated to 400°F, position the rack in the middle of the oven, and keep an eye on the chicken during the last 5 minutes of baking. If the crust is browning too quickly, loosely cover with foil.

→ Can I prepare this dish ahead of time?

Yes, you can pre-sear the chicken and prepare the cheese mixture up to a day ahead. Store separately in the refrigerator. When ready to cook, bring the chicken to room temperature for 15 minutes, then top with ranch and the cheese mixture before baking.

→ What's the best way to reheat leftovers?

For the crispiest results, reheat leftovers in an oven or toaster oven at 350°F for about 10 minutes. Avoid microwaving if possible, as it can make the crust soggy. If you must use a microwave, heat at 70% power and place a paper towel over the chicken.

→ Is this dish gluten-free?

The recipe as written is not gluten-free due to the panko breadcrumbs. However, you can easily substitute gluten-free panko or crushed gluten-free crackers to make a gluten-free version. Just be sure to check that your ranch dressing is also gluten-free.