There is something incredibly satisfying about a perfectly cooked chicken breast with a crispy, cheesy topping that takes the flavor up several notches. This Parmesan Crusted Chicken – LongHorn Style Recipe brings that comforting restaurant experience right into your own kitchen, combining the rich sharpness of Parmesan and provolone cheeses with a crunchy panko crust and a creamy ranch spread. It’s an utterly delicious way to impress your family or friends with a dish that feels indulgent yet is surprisingly simple to prepare.
Ingredients You’ll Need
The magic of this Parmesan Crusted Chicken – LongHorn Style Recipe lies in its straightforward ingredients that each add a special touch of flavor and texture. Whether it’s the crispiness from the panko breadcrumbs or the creamy tang from the ranch spread, every component plays a vital role in creating that perfect balance.
- 4 boneless, skinless chicken breasts: The tender, juicy base that absorbs all the wonderful flavors.
- 1 teaspoon salt: Enhances the natural flavors of the chicken.
- 1 teaspoon black pepper: Adds a subtle heat to keep things interesting.
- 1 teaspoon garlic powder: Infuses a warm, aromatic flavor.
- 1 teaspoon onion powder: Provides a mild sweetness and depth.
- 1 tablespoon olive oil (for searing): Gives the chicken a beautiful golden crust before baking.
- 1/2 cup grated Parmesan cheese: Brings sharp, nutty notes essential to the crust.
- 1/2 cup shredded provolone cheese (or mozzarella): Offers gooey, melty cheesiness that pairs perfectly with Parmesan.
- 1/2 cup panko breadcrumbs: Creates that irresistible crunch on top.
- 2 tablespoons melted butter: Adds richness and helps the crust brown.
- 2 tablespoons mayonnaise: Binds the crust ingredients together and adds creaminess.
- 1 tablespoon Dijon mustard: Gives a gentle tang to balance the richness.
- 1/2 cup mayonnaise: Base for the flavorful ranch spread.
- 1/4 cup ranch dressing: Introduces a zesty, herby contrast.
- 1 teaspoon garlic powder (for ranch spread): Elevates the ranch with extra garlicky goodness.
How to Make Parmesan Crusted Chicken – LongHorn Style Recipe
Step 1: Prepare the Chicken
Start by seasoning those beautiful chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder. These simple seasonings bring out the natural flavors while creating a fantastic flavor base under the crust.
Step 2: Sear the Chicken
Heat olive oil in a large skillet on medium-high. Once hot, add the chicken breasts and sear for about 4 to 5 minutes on each side until golden brown and cooked through. This searing step locks in juices and creates a delicious outer texture to complement the finishing crust.
Step 3: Make the Ranch Spread
Mix together mayonnaise, ranch dressing, and garlic powder in a small bowl until smooth. This creamy spread adds a fresh, tangy layer of flavor that pairs so well with the cheesy crust we’re about to build.
Step 4: Prepare the Parmesan Crust
In a separate bowl, combine the grated Parmesan, provolone (or mozzarella), and panko breadcrumbs. Stir in melted butter, mayonnaise, and Dijon mustard until the mixture is crumbly but sticks together nicely—that’s the perfect texture for pressing onto the chicken.
Step 5: Assemble and Broil
Preheat your oven’s broiler to high. Place the seared chicken breasts on a baking sheet, spread a generous layer of ranch spread on each, then press the Parmesan crust mixture on top firmly. This layering ensures every bite has that creamy, crispy, cheesy combination you’re craving. Broil for 2 to 3 minutes, watching closely, until the cheese turns golden brown and bubbly.
How to Serve Parmesan Crusted Chicken – LongHorn Style Recipe
Garnishes
Fresh herbs like chopped parsley or basil sprinkled over the top add a pop of color and a hint of brightness that balances the richness. A wedge of lemon on the side also offers a refreshing contrast for anyone who loves a little citrus zing with their meal.
Side Dishes
This parmesan crusted chicken deserves sides that complement without overpowering. Creamy mashed potatoes or a simple garlic mashed cauliflower pair beautifully, while steamed or roasted green veggies like broccoli or asparagus lighten the plate and add freshness.
Creative Ways to Present
For a more elegant touch, slice the chicken and fan it over a bed of wild rice or polenta. You can also turn this dish into a hearty salad topper by slicing the crusted chicken and serving it on mixed greens with cherry tomatoes and a light vinaigrette.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and you might!), place the chicken in an airtight container and store it in the refrigerator for up to 3 days. The crust remains surprisingly crisp if reheated properly.
Freezing
This dish freezes well if you want to meal prep. Wrap the cooled cooked chicken tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To preserve that wonderful crust, reheat in a 350°F oven for about 15 minutes until warmed through and crisp on top. Avoid microwaving as it tends to make the crust soggy. A toaster oven works perfectly for single servings too.
FAQs
Can I use mozzarella instead of provolone?
Absolutely! Mozzarella provides a milder, creamier melt which works really well in this recipe. Provolone adds a bit more tang, but both create a delicious cheese crust.
Is it necessary to sear the chicken first?
Searing helps seal in moisture and adds a lovely golden color and texture to the chicken breast. While skipping it is possible, you’ll miss out on that extra flavor and crispness.
Can I make the ranch spread ahead of time?
Yes, you can prepare the ranch spread a day ahead and keep it covered in the refrigerator. It actually allows the flavors to meld nicely for a tastier finish.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs will work, but panko delivers a lighter, crunchier crust that is signature to this dish. If regular breadcrumbs are your only option, consider toasting them lightly first.
How do I know when the chicken is fully cooked?
The safest way is to check the internal temperature with a meat thermometer; it should read 165°F. Alternatively, cut into the thickest part to ensure it’s no longer pink and the juices run clear.
Final Thoughts
This Parmesan Crusted Chicken – LongHorn Style Recipe is truly one of those dishes that feels special yet comes together with simple ingredients and straightforward steps. It’s perfect when you want to treat yourself or your loved ones to something comforting and impressive without spending hours in the kitchen. I wholeheartedly encourage you to try it soon—you’ll find it hard not to make it your go-to chicken dinner!
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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 Dish
- Method: Stovetop and Broiling
- Cuisine: American
Description
This Parmesan Crusted Chicken recipe inspired by LongHorn Steakhouse features tender, seared chicken breasts topped with a rich, cheesy parmesan and breadcrumb crust. Finished under the broiler for a golden, crispy topping paired with a creamy ranch spread, this dish is quick to prepare and perfect for a flavorful 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 on both sides with salt, black pepper, garlic powder, and onion powder to ensure even flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, sear each chicken breast for about 4-5 minutes per side until they develop a golden-brown crust and the internal temperature reaches 165°F. Remove from skillet and set aside to rest.
- Make the Ranch Spread: In a small bowl, combine mayonnaise, ranch dressing, and garlic powder. Stir well until smooth and set aside for later use.
- Prepare the Parmesan Crust: In a separate bowl, mix together grated Parmesan cheese, shredded provolone (or mozzarella), and panko breadcrumbs.
- Combine Crust Ingredients: Stir in melted butter, mayonnaise, and Dijon mustard into the cheese and breadcrumb mixture until it is crumbly but holds together when pressed.
- Preheat Broiler: Set your oven’s broiler to high to get ready for crisping the crust.
- Assemble the Chicken: Place the seared chicken breasts on a baking sheet. Spread a generous layer of the ranch spread evenly on top of each breast.
- Add the Parmesan Crust: Top each chicken breast with the prepared parmesan crust mixture, pressing down slightly so it adheres well.
- Broil the Chicken: Place the baking sheet under the broiler for about 2-3 minutes, watching carefully until the crust is melted, golden, and bubbly without burning.
- Serve: Remove from the oven and serve immediately with your favorite sides such as mashed potatoes or steamed vegetables for a complete meal.
Notes
- Ensure the internal temperature of chicken reaches 165°F to guarantee it’s fully cooked.
- Keep a close eye while broiling to prevent the crust from burning due to the high heat.
- You can substitute provolone with mozzarella based on availability or preference.
- Resting the chicken after searing helps retain juices for a moist texture.
- For a crispier crust, you can toast the breadcrumb mixture slightly before applying.
