If you’re craving a dish that brings together crispy, cheesy goodness with tender, juicy chicken, look no further than this Parmesan Crusted Chicken – LongHorn Style Recipe. It captures the magic of a restaurant favorite right in your own kitchen, boasting a golden, crunchy Parmesan crust layered atop perfectly seasoned, seared chicken breasts. Every bite offers a delightful contrast of textures and flavors, from the savory ranch spread to the rich blend of cheeses, making it an absolute crowd-pleaser for weeknight dinners or special occasions.
Ingredients You’ll Need
This recipe keeps things wonderfully simple with familiar ingredients that work together beautifully to create a rich and satisfying flavor profile. Each component adds its own special touch, whether it’s the creamy tang of mayonnaise or the crunch of panko breadcrumbs.
- 4 boneless, skinless chicken breasts: The star of the dish providing tender, juicy meat that soaks up all the seasoning.
- 1 teaspoon salt: Essential for enhancing the natural flavors of the chicken.
- 1 teaspoon black pepper: Adds a subtle kick and balances the richness.
- 1 teaspoon garlic powder: Brings a warm, aromatic depth to the seasoning.
- 1 teaspoon onion powder: Complements the garlic with a mild sweetness.
- 1 tablespoon olive oil (for searing): Creates a golden, flavorful crust and seals in the juices.
- 1/2 cup grated Parmesan cheese: Provides that signature nutty, salty tang that defines the crust.
- 1/2 cup shredded provolone cheese (or mozzarella): Adds meltiness and creamy texture to the crust.
- 1/2 cup panko breadcrumbs: Gives the crust its irresistible crunch.
- 2 tablespoons melted butter: Binds the crust ingredients while adding richness.
- 2 tablespoons mayonnaise: Helps hold the crust together and adds creamy moisture.
- 1 tablespoon Dijon mustard: Introduces a gentle tang that lifts the flavors.
- 1/2 cup mayonnaise: Base for the ranch spread, providing creaminess.
- 1/4 cup ranch dressing: Infuses the chicken with herby, zesty notes.
- 1 teaspoon garlic powder: For a final punch of garlicky goodness in the ranch spread.
How to Make Parmesan Crusted Chicken – LongHorn Style Recipe
Step 1: Season the Chicken
Start by seasoning the chicken breasts generously with salt, black pepper, garlic powder, and onion powder on both sides. This simple seasoning blend lays the foundation for everything that follows, ensuring each bite is flavorful right from the start.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and sear them for about 4 to 5 minutes on each side. You’re aiming for a beautiful golden brown crust while cooking the chicken through to an internal temperature of 165°F. Once done, set the chicken aside to rest—this step locks in those juicy flavors.
Step 3: Prepare the Ranch Spread
In a small bowl, combine mayonnaise, ranch dressing, and garlic powder. Stir until smooth and well blended. This creamy ranch spread will add a layer of tang and herby goodness that perfectly complements the Parmesan crust.
Step 4: Make the Parmesan Crust Mix
In another bowl, toss together the grated Parmesan cheese, shredded provolone (or mozzarella), and panko breadcrumbs. Then stir in melted butter, mayonnaise, and Dijon mustard until the mixture becomes crumbly but sticks together when pressed. This blend is what gives the dish its signature crusty, cheesy texture.
Step 5: Assemble and Broil
Preheat your oven’s broiler to high and place the seared chicken breasts on a baking sheet. Spread a thick layer of the ranch spread evenly over each breast. Next, press a generous amount of the Parmesan crust mixture on top, making sure it adheres well. Slide the tray under the broiler for 2 to 3 minutes—just until the cheese melts and turns golden brown. Keep a close eye to avoid burning.
Step 6: Serve and Enjoy
Once the crust is bubbly and beautifully golden, your Parmesan Crusted Chicken – LongHorn Style Recipe is ready to dazzle at the table. It’s a perfect example of simple ingredients coming together in spectacular fashion.
How to Serve Parmesan Crusted Chicken – LongHorn Style Recipe
Garnishes
Fresh herbs like chopped parsley or basil add a lovely pop of color and a subtle fresh note that lightens the richness of the chicken. A squeeze of lemon juice can also brighten the dish, cutting through the creamy crust for balance.
Side Dishes
This chicken pairs beautifully with creamy mashed potatoes, which soak up any extra sauce and crust bits. For a lighter option, steamed or roasted vegetables such as green beans, asparagus, or broccoli offer wholesome color and crunch alongside the rich main dish.
Creative Ways to Present
For a fun twist, slice the chicken and arrange it atop a bed of mixed greens for a satisfying, hearty salad. Alternatively, serve with a side of garlic butter pasta for a complete Italian-inspired feast that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Crusted Chicken keeps nicely in an airtight container in the fridge for up to 3 days. Make sure to refrigerate it promptly to maintain freshness and flavor.
Freezing
You can freeze cooked chicken breasts wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container. They’ll last up to 2 months frozen. To enjoy later, thaw overnight in the fridge before reheating.
Reheating
To keep the crust crispy when reheating, place the chicken on a baking sheet in a preheated oven at 350°F for about 10 minutes until warmed through. Avoid the microwave if possible, as it can make the crust soggy.
FAQs
Can I use different cheeses for the crust?
Absolutely! While Parmesan and provolone are classic choices for this recipe, mozzarella or even a sharp cheddar can work if you want to experiment with flavors and melting qualities.
Is this dish gluten-free?
The panko breadcrumbs in this recipe contain gluten, but you can substitute gluten-free breadcrumbs to make the dish safe for those with gluten sensitivities.
Can I prepare the ranch spread ahead of time?
Yes, the ranch spread can be made a day ahead and stored in the fridge. This actually allows the flavors to meld, making it even tastier when you’re ready to assemble the chicken.
How do I ensure the chicken stays juicy?
Searing the chicken on a hot skillet locks in the juices, and allowing it to rest before adding the crust and broiling helps retain moisture for a tender bite every time.
Can I make this recipe with chicken thighs instead?
Definitely! Boneless, skinless chicken thighs will add extra flavor and tenderness, but you may need to adjust cooking time slightly as thighs can be thicker and more forgiving than breasts.
Final Thoughts
This Parmesan Crusted Chicken – LongHorn Style Recipe truly shines as a beloved classic recreated at home with ease. It’s a fantastic way to turn basic ingredients into a show-stopping meal full of flavor, texture, and comforting goodness. I can’t wait for you to try it and make it one of your favorite go-to dishes for family dinners or when you want to impress guests with something special.
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Parmesan Crusted Chicken – LongHorn Style Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Broiling
- Cuisine: American
Description
This Parmesan Crusted Chicken, inspired by LongHorn Steakhouse, features tender, juicy chicken breasts seared to perfection and topped with a flavorful mixture of Parmesan, provolone, panko breadcrumbs, and a tangy ranch spread. Finished under the broiler, it offers a crispy, cheesy crust that’s perfect for an easy yet elegant weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil (for searing)
Parmesan Crust
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded provolone cheese (or mozzarella)
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Ranch Spread
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1 teaspoon garlic powder
Instructions
- Prepare the Chicken: Season the chicken breasts evenly on both sides with salt, black pepper, garlic powder, and onion powder to build a flavorful base.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through, ensuring the internal temperature reaches 165°F. Remove from heat and let them rest.
- Make the Ranch Spread: In a small bowl, combine mayonnaise, ranch dressing, and garlic powder until smooth and well mixed. Set aside for assembly.
- Prepare the Parmesan Crust: In another bowl, mix together grated Parmesan cheese, shredded provolone (or mozzarella), and panko breadcrumbs.
- Add Binding Ingredients: Stir in melted butter, mayonnaise, and Dijon mustard into the cheese and breadcrumb mixture until it becomes crumbly yet holds together when pressed.
- Preheat the Broiler: Set your oven’s broiler to high to prepare for crisping the topping.
- Assemble the Chicken: Place the seared chicken breasts on a baking sheet. Spread a layer of the prepared ranch spread evenly over each breast.
- Add the Cheese Crust: Top each chicken breast generously with the Parmesan crust mixture, pressing it down gently to adhere well.
- Broil the Chicken: Place the baking sheet under the preheated broiler. Broil for about 2-3 minutes or until the cheese topping melts and turns golden brown. Watch carefully to avoid burning.
- Serve: Remove from the oven and serve warm with your favorite sides like mashed potatoes or steamed vegetables for a complete meal.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- If you prefer a milder cheese topping, substitute provolone with mozzarella.
- Keep a close eye during broiling as the crust can brown quickly and burn if unattended.
- For a lower-fat version, use light mayonnaise and reduce butter slightly.
- This recipe pairs beautifully with steamed green beans, garlic mashed potatoes, or a fresh garden salad.
