Longhorn Parmesan Crusted Chicken (Printable)
Golden crusted chicken with crispy Parmesan topping and creamy ranch finish
# 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 (optional)
→ 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:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels. 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 until smooth and well combined.
05 - In another bowl, combine panko breadcrumbs, Parmesan, melted butter, provolone, and mozzarella until evenly mixed.
06 - Spread a tablespoon of the creamy ranch mixture evenly over the top of each chicken breast.
07 - Top each breast generously with the Parmesan breadcrumb mixture, pressing lightly to adhere to the chicken.
08 - Bake for 15-18 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the crust is golden and crisp.
09 - Garnish with chopped parsley if desired. Let chicken rest for 2-3 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The combination of searing then baking creates incredibly juicy chicken while achieving that golden crunch everyone fights over
- Everything comes together in under an hour but tastes like you spent all day in the kitchen
02 -
- Searing the chicken first is non-negotiable—that step creates a seal that locks in juices while adding a restaurant-quality color and depth of flavor
- Letting the chicken rest for at least 2 minutes after baking allows the juices to redistribute, so cutting into it immediately will release all that moisture you worked so hard to preserve
03 -
- If your chicken breasts are particularly thick, slice them horizontally to create thinner cutlets before pounding—they'll cook faster and more evenly
- The crust can burn quickly if you're distracted, so set a timer and check at the 12-minute mark, covering loosely with foil if it's getting too dark before the chicken is cooked through