Longhorn Parmesan Crusted Chicken (Printable Version)
Juicy chicken breast with golden Parmesan crust and provolone, topped with creamy ranch for restaurant-quality dining at home.
# 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 with cooking spray.
02 - Pat chicken breasts dry with paper towels. Combine salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub spice mixture evenly over both sides of each chicken breast.
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 prepared baking sheet.
04 - Mix mayonnaise, sour cream, ranch dressing, garlic powder, and onion powder in a small bowl until smooth and well combined.
05 - Combine panko breadcrumbs, Parmesan cheese, melted butter, provolone cheese, and mozzarella cheese in a medium bowl. Mix until butter is evenly distributed.
06 - Spread approximately 1 tablespoon of the ranch mixture evenly over the top of each seared chicken breast.
07 - Press the Parmesan breadcrumb mixture generously onto the top of each chicken breast, lightly pressing to adhere to the ranch spread.
08 - Bake for 15-18 minutes until chicken reaches internal temperature of 165°F and crust is golden brown and crispy.
09 - Remove from oven and let chicken rest for 2-3 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- Restaurant quality without the restaurant price or the wait for a table
- The combination of crispy crust and juicy chicken hits every texture craving in one bite
- You get to feel fancy while eating something that comes together in under an hour
02 -
- Pounding the chicken to even thickness is the difference between dry, overcooked edges and perfectly juicy meat throughout
- The sear step might feel like extra work but it creates a flavor foundation that baking alone simply cannot achieve
- Pressing the crust onto the chicken with your hands is essential—loose crumbs will slide off in the oven
03 -
- Room temperature chicken sears more evenly than cold from the fridge—take it out 20 minutes before cooking
- Buy block cheese and grate it yourself instead of using pre shredded cheese which contains anti caking agents that prevent proper melting