Description
This Copycat Parmesan Crusted Chicken brings all the flavor of the Longhorn Steakhouse classic into your kitchen. Juicy chicken breasts are topped with creamy ranch, melty cheeses, and a crispy Parmesan-panko crust. It’s easy, indulgent, and ready in just 30 minutes!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ½ tsp garlic powder
- ¼ cup ranch dressing
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ⅓ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- 2 tbsp melted butter
- Fresh parsley (optional, for garnish)
Instructions
- Pound chicken breasts to even thickness. Season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and mostly cooked through.
- Transfer chicken to a baking dish. Top each with a spoonful of ranch dressing.
- Layer mozzarella and provolone over the ranch.
- In a small bowl, mix Parmesan, panko, and melted butter to form a crumb topping.
- Sprinkle topping generously over each piece of chicken.
- Broil for 3–5 minutes until cheese is melted and crust is golden and bubbly.
- Garnish with parsley and serve hot.
Notes
- Swap ranch for Caesar dressing or garlic aioli.
- Add red pepper flakes to the crust for heat.
- Use light cheese or skip butter for a lighter version.
- Bake crust separately for extra crunch and add before serving.
- Great with mashed potatoes, roasted veggies, or salad.
