Longhorn Parmesan Crusted Chicken (Printable version)
Crispy Parmesan crusted chicken with provolone 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 it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry. In a small bowl, mix 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 to create the ranch spread.
05 - In another bowl, combine panko breadcrumbs, Parmesan, melted butter, provolone, and mozzarella.
06 - Spread a tablespoon of the creamy ranch mixture over each chicken breast.
07 - Top each breast generously with the Parmesan breadcrumb mixture, pressing lightly to adhere.
08 - Bake for 15–18 minutes or until the chicken is cooked through (internal temperature 165°F) and the crust is golden and crisp.
09 - Garnish with chopped parsley, if desired. Rest for 2–3 minutes before serving.
# Expert tips:
01 -
- The sear-then-bake technique locks in juices while creating that restaurant-quality crust
- Everything comes together in under an hour, making it perfect for busy evenings
02 -
- Letting the chicken rest for 2-3 minutes after baking keeps those juices from running all over your plate
- The sear step might feel like extra work, but its what makes this taste like restaurant food instead of baked chicken
03 -
- If your crust is browning too quickly, tent the chicken loosely with foil for the last few minutes
- Room temperature chicken sears more evenly than cold from the refrigerator