Longhorn Parmesan Crusted Chicken (Print)
Juicy chicken with crispy Parmesan-provolone crust and creamy ranch topping
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 2 tablespoons olive oil
→ Parmesan Crust
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 tablespoon melted butter
10 - 1/4 cup shredded provolone cheese
11 - 1/4 cup shredded mozzarella cheese
12 - 2 tablespoons chopped fresh parsley
→ Creamy Ranch Spread
13 - 1/4 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon ranch dressing
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Rub both sides of each chicken breast with the spice mixture.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown. Transfer to the prepared baking sheet.
04 - In a small bowl, mix mayonnaise, sour cream, ranch dressing, garlic powder, and onion powder until smooth and combined.
05 - In another bowl, combine panko breadcrumbs, Parmesan, melted butter, provolone, and mozzarella. Mix thoroughly.
06 - Spread about 1 tablespoon of the creamy ranch mixture evenly over each chicken breast.
07 - Top each breast generously with the Parmesan breadcrumb mixture, pressing lightly to adhere to the chicken.
08 - Bake for 15-18 minutes until chicken reaches an internal temperature of 165°F and the crust is golden and crispy.
09 - Remove from oven and garnish with chopped parsley if desired. Let chicken rest for 2-3 minutes before serving.
# Expert Advice:
01 -
- The combination of a seared juicy chicken breast with that golden Parmesan crust creates the most incredible texture contrast
- You get restaurant quality results without the restaurant price tag, and it comes together in under an hour
02 -
- The searing step before baking creates a flavor foundation you absolutely cannot skip, so do not be tempted to just put raw chicken in the oven
- Pressing the breadcrumb mixture firmly onto the chicken prevents it from sliding off during baking
03 -
- Room temperature chicken sears more evenly, so take it out of the fridge about 20 minutes before cooking
- Letting the chicken rest after baking is non-negotiable for keeping all those juices inside where they belong