Description
This Copycat Longhorn Parmesan Crusted Chicken recipe brings restaurant-quality flavor to your home kitchen. Juicy pan-seared chicken breasts are topped with creamy ranch, melted cheeses, and a golden, buttery Parmesan crust. Baked to crispy perfection, it’s a crowd-pleasing dinner that’s easy enough for a weeknight but impressive enough for guests.
Ingredients
2 large chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1/3 cup ranch dressing
1/2 cup shredded Parmesan cheese
1/2 cup shredded provolone or mozzarella cheese
1/2 cup panko breadcrumbs
2 tablespoons melted butter
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Pat the chicken breasts dry and slice in half horizontally if very thick. Season both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden, about 4–5 minutes per side. Transfer to a baking dish.
3. Spread ranch dressing over each piece of seared chicken.
4. Sprinkle a mix of Parmesan and provolone cheese over the ranch layer.
5. In a small bowl, combine panko, melted butter, and remaining Parmesan. Mix well, then top each chicken breast with the breadcrumb mixture.
6. Bake at 400°F (200°C) for 10–12 minutes, or until the cheese is melted and the crust is golden. Optional: Broil for 1–2 minutes to crisp the topping further.
7. Garnish with chopped parsley and serve immediately.
Notes
Use a meat thermometer to ensure the internal temperature reaches 165°F at the thickest point.
For an extra crunchy crust, toast the panko mixture in a skillet before topping the chicken.
This recipe can be assembled a day in advance and baked just before serving for convenience.
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 1g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 105mg
Keywords: Longhorn parmesan chicken, copycat chicken recipe