Description
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken is a deliciously satisfying dish that combines crispy cheese and tender chicken for a gourmet experience.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 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
- Begin by placing your chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet to gently pound the chicken to an even thickness of about 1/2 inch. Season both sides with salt, black pepper, and garlic powder.
- In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken and sear for about 4–5 minutes on each side until golden brown. Transfer the chicken to a lined baking sheet.
- In a bowl, combine the softened cream cheese, ranch dressing, and mayonnaise. Mix until smooth and creamy.
- In another bowl, mix panko breadcrumbs with grated parmesan cheese. Toast this mixture in a dry skillet over low heat for about 2–3 minutes.
- Spread the ranch-cream cheese mixture over each chicken breast, add shredded provolone cheese, and sprinkle the toasted parmesan-panko mixture on top.
- Preheat the oven to 400°F (200°C). Bake for 10–12 minutes until the cheese is melted. Broil for an additional 1–2 minutes if desired.
- Let the chicken rest for about 5 minutes, garnish with parsley, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, reheat in an oven or air fryer. Substitute provolone with mozzarella or gouda for different flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 470 kcal
- Sodium: 640 mg
- Protein: 38 g