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
Scale
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.
