Description
Longhorn parmesan crusted chicken delivers a restaurant-quality feast right from home kitchens. Crispy parmesan coating and tender chicken create a delectable meal that will satisfy dinner cravings with restaurant-inspired elegance.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
Seasoning and Cheese Mixture:
- ½ cup (60 g) grated Parmesan cheese
- ½ cup (60 g) shredded provolone or mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Coating and Dressing:
- ¼ cup (60 g) ranch dressing
- ¼ cup (60 g) mayonnaise
- 1 tablespoon olive oil
- ½ cup (50 g) panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400F (200C), ensuring the rack is positioned in the center for even cooking.
- Create a robust seasoning blend by combining garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper in a small mixing bowl.
- Massage olive oil across the chicken breasts, then thoroughly coat them with the prepared seasoning mixture, ensuring complete coverage.
- Warm a large oven-safe skillet over medium-high heat and carefully sear the chicken for 3-4 minutes on each side until a golden-brown crust develops.
- Transfer the skillet directly into the preheated oven and bake for 15-20 minutes, monitoring the internal temperature until it reaches 165F (74C).
- While the chicken bakes, whisk together Parmesan cheese, shredded provolone, ranch dressing, mayonnaise, and garlic powder until a smooth, creamy mixture forms.
- In a separate bowl, combine panko breadcrumbs, melted butter, additional Parmesan cheese, and Italian seasoning, mixing until the crumbs are evenly coated and glossy.
- Once the chicken is cooked, remove the skillet from the oven and generously spread the Parmesan mixture over each breast.
- Sprinkle the prepared panko mixture evenly across the cheese layer, creating a textured topping.
- Switch the oven to broil and carefully return the skillet, broiling for 2-3 minutes until the topping turns golden and develops a slightly crispy texture.
- Remove from the oven and let rest for a few minutes to allow the flavors to settle.
- Garnish with fresh parsley and serve alongside mashed potatoes, roasted vegetables, or a crisp green salad for a complete dining experience.
Notes
- Select chicken breasts of uniform thickness to ensure even cooking and prevent dry spots.
- Pat chicken dry before seasoning to help the spices adhere better and create a crispier exterior.
- Use a meat thermometer to accurately check the internal temperature and avoid overcooking.
- Swap mayonnaise with Greek yogurt for a lighter, protein-packed version of the cheese topping.
- Gluten-free option: Replace panko breadcrumbs with crushed gluten-free crackers or almond flour.
- Make ahead tip: Prepare the cheese and panko mixtures in advance and refrigerate until ready to use.
- For a low-carb version, skip the panko topping and just use the cheese mixture for a crispy finish.
- Use freshly grated Parmesan for maximum flavor and better melting compared to pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 120 mg