If you’re craving a dish that’s bursting with flavor and has that perfect crispy, cheesy crust, then the LongHorn Parmesan Crusted Chicken Recipe is an absolute must-try. This recipe delivers juicy, tender chicken breasts topped with a rich, golden Parmesan crust that’s textured just right thanks to crunchy panko and a blend of flavorful cheeses. It strikes that incredible balance between comforting and sophisticated, making it perfect for family dinners, impressing guests, or treating yourself to something special any night of the week.
Ingredients You’ll Need
The beauty of the LongHorn Parmesan Crusted Chicken Recipe lies in its simple, straightforward ingredients. Each one plays an essential role, from seasoning to texture, helping you achieve that restaurant-quality dish right at home.
- 4 boneless, skinless chicken breasts: Your lean protein base, easy to flatten for even cooking and maximum crust coverage.
- 1 tablespoon olive oil: Adds moisture and helps with delicious browning during searing.
- 1/2 teaspoon salt: Enhances the natural flavors of the chicken.
- 1/2 teaspoon black pepper: Provides a subtle heat and depth.
- 1/2 teaspoon garlic powder: Infuses a wonderful aromatic kick that’s essential in savory dishes.
- 1/4 cup ranch dressing: Brings creamy tanginess that pairs beautifully with the cheese.
- 2 tablespoons grated Parmesan cheese: Intensifies the flavor of the ranch spread with nutty, sharp notes.
- 1/2 cup shredded provolone cheese: Gives gooey, melty richness to the crust topping.
- 1/2 cup shredded Parmesan cheese: The hero ingredient for that signature Parmesan crust texture and taste.
- 1/4 cup panko breadcrumbs: Creates a satisfyingly crispy layer on top.
- 1 tablespoon melted butter: Binds the crust ingredients and promotes golden browning.
- 1/2 teaspoon Italian seasoning: Adds a fragrant herb blend that rounds out the flavor profile perfectly.
How to Make LongHorn Parmesan Crusted Chicken Recipe
Step 1: Prep and Season the Chicken
Begin by preheating your oven to 400°F so it’s ready when your chicken hits the baking dish. Flatten each chicken breast to about 1/2 inch thickness for even cooking—this little trick makes a big difference! Rub the chicken with olive oil, then season on both sides with salt, pepper, and garlic powder. This simple seasoning forms the flavorful foundation you’ll love.
Step 2: Sear for Golden Perfection
Heat a skillet over medium-high heat and place the chicken breasts in it. Sear them for 3 to 4 minutes on each side until they develop a gorgeous golden-brown crust. Don’t worry if they’re not fully cooked yet; this step locks in juiciness and builds flavor before they go into the oven.
Step 3: Add the Ranch Parmesan Spread
Mix the ranch dressing and grated Parmesan cheese in a small bowl until smoothly combined. Slather this creamy, cheesy mixture evenly over each seared chicken breast. This layer adds tang and richness that will melt into the crust beautifully as it bakes.
Step 4: Top with the Parmesan Crust Mixture
In another bowl, combine shredded provolone, shredded Parmesan, panko breadcrumbs, melted butter, and Italian seasoning. Stir until everything is well incorporated. Pile this decadent Parmesan crust generously over each chicken breast, making sure every bite delivers that crispy, cheesy goodness.
Step 5: Bake Until Golden and Cooked Through
Transfer the chicken to a baking dish and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F and the topping turns golden and bubbly. For an extra crispy finish, broil the chicken for 1 to 2 minutes at the end, keeping a close eye to avoid burning. The result is pure magic—a beautiful crust paired with tender, flavorful chicken.
How to Serve LongHorn Parmesan Crusted Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a vibrant pop of green and a fresh aroma that brightens this hearty dish. A light wedge of lemon on the side can also offer a zesty contrast that cuts through the richness wonderfully.
Side Dishes
This Parmesan crusted chicken pairs impeccably well with creamy mashed potatoes, which soak up any extra juices and complement the crust’s crunch. Roasted vegetables, like asparagus or Brussels sprouts, bring smoky notes and vibrant colors. Or go for a crisp green salad to balance the indulgence with something light and refreshing.
Creative Ways to Present
Try plating the chicken on a bed of garlic butter pasta or risotto for an elegant one-dish meal. You can also slice the chicken and serve it over a fresh spinach salad with cherry tomatoes and a drizzle of balsamic glaze—great for a warm-weather spin. The LongHorn Parmesan Crusted Chicken Recipe is flexible and stunning on any plate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator within two hours of cooking. They’re best enjoyed within 3 to 4 days, allowing the flavors to meld even more while keeping the chicken safe and tasty.
Freezing
You can freeze cooked LongHorn Parmesan Crusted Chicken for up to 2 months. Wrap each piece tightly in plastic wrap and place in a freezer-safe container or zip-top bag. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and taste.
Reheating
To reheat and maintain that irresistible crispiness, place the chicken on a baking sheet and warm it in a 350°F oven for about 10-12 minutes, or until heated through. Avoid microwaving if you want to keep the crust crunchy—using the oven or a toaster oven makes a significant difference!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can be used, but keep in mind they have a slightly longer cooking time and a richer flavor. Flatten them evenly and adjust baking time as needed to ensure they’re cooked through without drying out.
Is there a way to make this recipe gluten-free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. This swap keeps that satisfying crunch while accommodating a gluten-free diet without sacrificing flavor.
Can I prepare this dish ahead of time and bake later?
You sure can! Sear the chicken and assemble with the ranch spread and Parmesan crust topping, then cover and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge; you might need to add a couple of extra minutes to the baking time.
What if I don’t have provolone cheese on hand?
No worries. Mozzarella or Monterey Jack are excellent substitutes that melt beautifully and won’t overpower the Parmesan flavors. Adjust amounts to your preference for melty goodness.
How can I make the topping extra crispy?
For an extra crispy topping, broil the chicken for the last 1 to 2 minutes of cooking. Keep a close eye to prevent burning, but that little blast of high heat really crisps up the panko and cheese for a restaurant-style crunch.
Final Thoughts
The LongHorn Parmesan Crusted Chicken Recipe is one of those dishes that feels like a special occasion every time you make it, yet it’s surprisingly easy to pull off. With its tantalizing blend of crispy cheese crust and juicy chicken, it’s destined to become a favorite in your recipe rotation. So go ahead, roll up those sleeves, and dive into making this irresistible meal that’s sure to bring smiles to everyone gathered around your table.
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LongHorn Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This LongHorn Parmesan Crusted Chicken recipe features juicy boneless chicken breasts topped with a flavorful ranch-Parmesan spread and a crunchy, cheesy Parmesan-provolone crust. The chicken is first seared to golden perfection and then baked to achieve a bubbly, golden crust, delivering a delicious and hearty main course perfect for weeknight dinners or gatherings.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Ranch Spread
- 1/4 cup ranch dressing
- 2 tablespoons grated Parmesan cheese
Parmesan Crust Topping
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 400°F. Flatten chicken breasts to an even thickness of about 1/2 inch using a meat mallet to ensure even cooking. Rub each chicken breast with olive oil and season evenly with salt, black pepper, and garlic powder.
- Sear the Chicken: Heat a skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes on each side until they develop a golden-brown crust. The chicken does not need to be fully cooked through at this stage. Once seared, transfer the chicken breasts to a baking dish.
- Prepare and Spread Ranch Topping: In a small bowl, mix together the ranch dressing and grated Parmesan cheese. Spread this mixture evenly over the top of each chicken breast to create a creamy flavorful base for the crust.
- Make Parmesan Crust Mixture: In a separate bowl, combine shredded provolone, shredded Parmesan, panko breadcrumbs, melted butter, and Italian seasoning. Mix well until the ingredients are evenly incorporated.
- Apply Parmesan Crust and Bake: Generously top each chicken breast with the Parmesan crust mixture, ensuring an even layer over the ranch spread. Bake in the preheated oven for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
- Optional Broil for Crispiness: For an extra crispy crust, broil the chicken for 1–2 minutes at the end of baking, watching carefully to prevent burning.
Notes
- For quicker preparation, use pre-cooked grilled chicken breasts and just add the ranch and Parmesan crust toppings before baking.
- Serve this dish alongside mashed potatoes, roasted vegetables, or a fresh green salad for a balanced meal.
- Broiling at the end is optional but adds a delightful crisp texture to the crust.
- Ensure the chicken is cooked through by checking the internal temperature reaches 165°F for food safety.
