Description
This Copycat Longhorn Parmesan Crusted Chicken is a flavorful and crispy baked chicken dish featuring a creamy parmesan ranch topping and a crunchy buttery panko crust. Perfectly seared and then oven-baked to golden perfection, it combines Italian seasoning with tangy ranch and garlic flavors for a restaurant-quality meal you can easily make at home.
Ingredients
Scale
Chicken and Seasonings
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Creamy Parmesan Ranch Mixture
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dry ranch seasoning mix
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
Topping
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded Parmesan cheese
- 3/4 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish to prevent sticking during baking.
- Prepare Chicken: Pat the chicken breasts dry with paper towels, then slice them in half horizontally or pound to an even thickness to ensure uniform cooking.
- Season Chicken: Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and Italian seasoning evenly to build flavor.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Add the chicken breasts in a single layer and sear for 3–4 minutes per side until golden brown and just cooked through.
- Arrange Chicken: Transfer the seared chicken breasts to the prepared oven-safe skillet or baking dish, laying them in a single layer for even topping and baking.
- Make Creamy Mixture: In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning mix, minced garlic, and lemon juice until thick and creamy.
- Adjust Seasoning: Taste the creamy parmesan mixture and add a pinch of salt, extra ranch mix, or more lemon juice as desired for balanced flavor.
- Spread Creamy Mix: Spoon the creamy parmesan ranch mixture evenly over each chicken piece, spreading almost to the edges for full coverage.
- Add Provolone Cheese: Sprinkle shredded provolone cheese evenly over the creamy layer on top of the chicken breasts to add gooey richness.
- Prepare Panko Mixture: In a small bowl, combine shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter. Stir until crumbs are evenly coated and appear damp and sandy.
- Top Chicken: Sprinkle the buttery Parmesan panko mixture generously over each chicken piece, pressing lightly so it adheres well.
- Bake: Place the chicken in the preheated oven and bake for 10–12 minutes until cheese is melted, topping is golden brown, and chicken is heated through.
- Optional Broil for Color: For extra golden color, broil the chicken for 1–2 minutes, watching carefully to prevent burning.
- Rest Chicken: Remove the dish from the oven and let the chicken rest for 5 minutes to allow the cheesy topping to set slightly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for color and freshness. Serve warm with your favorite sides such as mashed potatoes, roasted vegetables, salad, or pasta.
Notes
- For even cooking, pound chicken breasts to uniform thickness before searing.
- Adjust ranch seasoning and lemon juice in the creamy mixture to suit your taste preferences.
- Watch carefully when broiling to avoid burning the breadcrumb topping.
- This dish pairs well with mashed potatoes or a fresh green salad for a balanced meal.
- Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.
