Hey there my friend. This Longhorn Parmesan Crusted Chicken is about to be your new favorite meal. The crispy, cheesy crust takes ordinary chicken to the next level. I have a special trick that keeps the chicken juicy while making the topping extra crunchy.
And guess what? You don’t need a bunch of fancy ingredients. Let me show you how to make this restaurant-style dish at home.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Cutting board
- Sharp knife
- Meat mallet (or rolling pin)
- Mixing bowls
- Measuring cups and spoons
- Large skillet
- Baking sheet
- Aluminum foil
- Tongs
- Basting brush
Important Info
- Servings: 4 chicken breasts
- Estimated Cost: Around $12 for 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: About 450
- Cook Method: Stovetop and Oven
- Season: All-year-round recipe
- Courses: Main Course
- Cuisine: American
- Diets: LowCarbDiet
How to Make Longhorn Parmesan Crusted Chicken
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- ½ cup ranch dressing
- ½ cup Parmesan cheese, grated
- ½ cup provolone cheese, shredded
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken breasts | Chicken thighs (boneless, skinless) |
| Ranch dressing | Caesar dressing or garlic aioli |
| Provolone cheese | Mozzarella or Swiss cheese |
| Panko breadcrumbs | Crushed crackers or regular breadcrumbs |
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
- Place the chicken breasts on a cutting board. If they are thick, pound them lightly with a meat mallet to even thickness.
- Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown.
- Transfer the chicken to the prepared baking sheet. Brush each piece with ranch dressing.
- In a bowl, mix Parmesan cheese, provolone cheese, panko breadcrumbs, and melted butter.
- Spoon the cheese mixture over the chicken breasts, pressing it down slightly.
- Bake for 10-12 minutes or until the cheese is melted and the crust is golden brown.
- Let the chicken rest for 5 minutes before serving.
Helpful Tips
- Use thin chicken breasts – They cook evenly and absorb more flavor.
- Don’t skip the searing – It locks in the juices before baking.
- For extra crunch – Broil the chicken for 1-2 minutes at the end.
- Let it rest – This keeps the chicken juicy when you slice it.
- Customize the seasoning – Add a pinch of cayenne if you like a little heat.
What to Serve with Longhorn Parmesan Crusted Chicken
This chicken goes well with so many sides. You can serve it with:
- Garlic mashed potatoes
- Roasted vegetables
- Caesar salad
- Buttered pasta
- Dinner rolls
How Do You Serve the Recipe?
I like to serve this dish on a plate with a side of creamy mashed potatoes or a fresh salad. A sprinkle of extra Parmesan on top makes it even better.
Where Do You Serve This Recipe the Most?
This dish is perfect for family dinners, date nights, and even meal prepping. It holds up well for leftovers and reheats beautifully. You can also serve it at small gatherings because it looks fancy without much effort.
Storage
Short-Term Storage (Room Temperature)
- Let the chicken cool slightly before storing.
- Keep it covered at room temperature for up to 2 hours.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 10 minutes to keep the crust crispy.
Freezing
- Wrap each chicken breast tightly in foil or plastic wrap, then place in a freezer bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this without breadcrumbs?
Yes, you can skip the breadcrumbs if you prefer a lower-carb version. The cheese alone will still create a nice crust.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well. Just adjust the cooking time since thighs take a little longer.
How do I know when the chicken is done?
Use a meat thermometer. The internal temperature should reach 165°F (75°C).
Can I use pre-shredded cheese?
I recommend grating your own cheese. Pre-shredded cheese has additives that prevent it from melting smoothly.
What’s the best way to reheat leftovers?
For the best texture, reheat in the oven at 350°F (175°C) for about 10 minutes. Avoid the microwave if possible, as it can make the crust soggy.
