Longhorn Parmesan Crusted Chicken (Print-Friendly Version)
Juicy chicken breasts topped with a crispy, cheesy crust of Parmesan, provolone, and panko for a restaurant-quality dinner experience.
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1 cup grated Parmesan cheese
06 -
1 cup shredded provolone or mozzarella cheese
07 -
1/4 cup panko breadcrumbs
08 -
2 tablespoons melted butter
09 -
1/2 cup ranch dressing
# Steps:
01 -
Preheat the oven to 400°F (200°C).
02 -
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
03 -
In a skillet over medium heat, add a little oil and cook the chicken breasts for about 2-3 minutes per side until golden brown (they don’t need to be fully cooked yet).
04 -
In a bowl, combine the Parmesan cheese, shredded provolone or mozzarella, and panko breadcrumbs.
05 -
Place the partially cooked chicken breasts on a baking sheet. Spread ranch dressing on top of each chicken breast, then sprinkle the cheese and breadcrumb mixture generously over the chicken.
06 -
Drizzle melted butter over the top of each chicken breast. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the crust is golden and crispy.
07 -
Let the chicken rest for about 5 minutes before serving.
# Notes & Tips:
01 -
If your chicken breasts are thick, consider cutting them in half horizontally to ensure even cooking.
02 -
Feel free to experiment with other cheeses like Asiago or Mozzarella for a variation in flavor.
03 -
Add a dash of red pepper flakes to the crust mixture for some heat.
04 -
This dish pairs well with roasted vegetables, mashed potatoes, or a simple salad.
05 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the crust crispy.