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
Scale
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.
