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
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 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.
