Longhorn Parmesan Crusted Chicken

The first time I tried recreating this at home, I underestimated how much the crust would transform everything. That golden, cheesy crunch against tender chicken became an instant weeknight revelation in our kitchen.

My brother-in-law still talks about the night I served this for his birthday dinner. He kept asking what made the crust so addictive, and honestly, its that perfect blend of provolone andparm that does the heavy lifting.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through before the crust burns
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika: This spice blend works double duty, seasoning the meat and adding depth to the sear
• 2 tablespoons olive oil: Essential for getting that gorgeous golden crust on the chicken before baking
• 1 cup panko breadcrumbs: Panko stays crunchier longer than regular breadcrumbs, giving you that restaurant texture
• 1/2 cup grated Parmesan cheese: The salty, nutty foundation of the crust that makes everything taste better
• 1/4 cup shredded provolone and 1/4 cup shredded mozzarella: This cheese duo melts beautifully while adding incredible flavor
• 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon ranch dressing, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder: This creamy layer is the secret to keeping the chicken moist and helping the crust stick

Instructions

Prep your oven and pan:

Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup

Season the chicken generously:

Pat chicken breasts completely dry, then rub both sides with the spice mixture

Sear for maximum flavor:

Heat olive oil in a large skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden brown

Mix up the magic spread:

Combine mayonnaise, sour cream, ranch dressing, garlic powder, and onion powder in a small bowl

Build the crispy crust:

In another bowl, mix panko, Parmesan, melted butter, provolone, and mozzarella until well combined

Layer it all together:

Spread a tablespoon of ranch mixture over each seared chicken breast, then top generously with the Parmesan breadcrumb mixture

Bake until golden perfection:

Bake for 15-18 minutes until chicken reaches 165°F internally and the crust is golden and crisp

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Every time I make this now, I think about how something so simple can feel so special. My daughter actually asked if we could have it every week, which is pretty much the highest compliment she can pay.

Getting The Crust Right

The trick is pressing the breadcrumb mixture gently onto the chicken. Too hard and it becomes dense, too light and it slides off. Find that sweet spot where it adheres without being compacted.

Make-Ahead Magic

You can mix the spice blend and the crust components up to a day ahead. Keep them in separate containers in the refrigerator, and youll be halfway to dinner before you even start cooking.

Serving It Up

This chicken carries the meal effortlessly. Simple sides like mashed potatoes or roasted vegetables let the crust stay the star without competing for attention.

• A light arugula salad cuts through the richness perfectly
• Roasted broccoli or green beans add bright color and crunch
• Garlic bread is never a bad decision alongside something this comforting

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Theres something deeply satisfying about hearing that first crunch through the crust. This recipe has become one of those reliable favorites that never disappoints.

Recipe FAQs

→ How do I get the crispiest crust?

Sear the chicken first to create a base layer of crispiness, then press the breadcrumb mixture firmly onto the ranch-coated breasts. The combination of searing and baking ensures maximum crunch.

→ Can I make this ahead?

Prepare the spice blend, breadcrumb mixture, and ranch spread up to 24 hours in advance. Store separately in the refrigerator and assemble just before baking for best results.

→ What cheese works best?

The combination of grated Parmesan and shredded provolone creates the ideal balance of salty, nutty flavor and melt-in-your-mouth texture. Freshly grated Parmesan yields superior results.

→ How do I know when it's done?

Use a meat thermometer to check for an internal temperature of 165°F. The crust should be deep golden brown and the juices should run clear when pierced.

→ Can I use chicken thighs?

Boneless skinless thighs work beautifully and stay extra juicy. Adjust cooking time to 18-22 minutes, depending on thickness, and verify doneness with a thermometer.