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This homemade version of Longhorn Steakhouse’s Parmesan Crusted Chicken is juicy, flavorful, and topped with a crispy, cheesy crust that’s absolutely irresistible. It combines seasoned grilled chicken with a creamy ranch spread and a golden parmesan crust—all baked to perfection.
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Ingredients
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For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & black pepper to taste
- 1 tbsp olive oil
For the Ranch Spread:
- ¼ cup ranch dressing
- ¼ cup sour cream
For the Parmesan Crust:
- ½ cup shredded parmesan cheese
- ½ cup shredded provolone or mozzarella cheese
- ¼ cup panko breadcrumbs
- 1 tbsp melted butter
- 1 tsp dried parsley
Instructions
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- Prep the chicken: Pound chicken breasts to even thickness. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken breasts 4–5 minutes per side until golden and cooked through (internal temp 75°C / 165°F). Remove from heat.
- Preheat oven broiler to high.
- Make the ranch spread: In a small bowl, mix ranch dressing and sour cream.
- Make the parmesan crust: In another bowl, combine parmesan, provolone (or mozzarella), panko, melted butter, and parsley.
- Assemble: Place cooked chicken breasts on a baking sheet. Spread each with a spoonful of the ranch mixture, then press the cheese and breadcrumb topping on top.
- Broil for 2–3 minutes or until the crust is golden and bubbly. Watch carefully to avoid burning.
- Serve hot with mashed potatoes, roasted veggies, or salad.
Tips:
- For extra juiciness, marinate the chicken in Italian dressing for 1–2 hours before cooking.
- Try adding a dash of red pepper flakes or hot sauce to the ranch for a spicy twist.
- Use freshly shredded cheese for the best melt and texture.
Savory, creamy, and perfectly crisp on top, this copycat Longhorn Steakhouse Parmesan Chicken will easily become a go-to favorite for any dinner table.
