Description
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe offers a flavorful, cheesy crust over tender seared chicken breasts. The dish combines a creamy ranch and cream cheese topping with provolone and a toasted parmesan-panko crust, baked to bubbly perfection. Ideal for an indulgent yet straightforward dinner at home.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
Cheese and Toppings
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded provolone cheese
- 4 tablespoons cream cheese, softened
- 3 tablespoons ranch dressing or 1 tablespoon ranch seasoning
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon chopped parsley (optional garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound them using a meat mallet until evenly flattened to about 1/2 inch thickness. Season both sides evenly with salt, black pepper, and garlic powder to build flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 4–5 minutes per side until they develop a golden-brown crust. Remove from skillet and transfer to a lined baking sheet.
- Make the Cream Cheese Mixture: In a mixing bowl, combine softened cream cheese, ranch dressing, and mayonnaise. Mix until smooth and creamy, ensuring there are no lumps.
- Toast the Panko-Parmesan: In a separate dry skillet over low heat, combine panko breadcrumbs with grated parmesan cheese. Toast for 2–3 minutes, stirring frequently until lightly golden and fragrant. Remove from heat.
- Assemble the Cheese Topping: Spread an even layer of the ranch-cream cheese mixture over each chicken breast. Top with shredded provolone cheese, then sprinkle the toasted parmesan-panko mixture evenly over the top to create a flavorful crust.
- Bake and Broil: Preheat the oven to 400°F (200°C). Bake the prepared chicken breasts for 10–12 minutes, or until the cheese has melted and the chicken is cooked through. For an extra crisp topping, broil for an additional 1–2 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 5 minutes to allow juices to redistribute. Garnish with chopped parsley if desired, then serve warm.
Notes
- Flattening the chicken to an even thickness ensures even cooking and helps prevent dryness.
- Using low heat when toasting the panko and parmesan prevents burning and creates a tasty crust.
- If you prefer less richness, leave out the mayonnaise or use a lighter ranch dressing.
- The optional broil step gives the topping a nice golden finish but watch closely to avoid burning.
- Serve with a side of steamed vegetables or a fresh salad to balance out the richness.
