Longhorn Parmesan Crusted Chicken (Printable)
Golden crispy chicken topped with Parmesan crust and creamy ranch
# 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
→ 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
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry. Mix salt, pepper, garlic powder, and smoked paprika in a small bowl. 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 - Mix mayonnaise, sour cream, ranch dressing, garlic powder, and onion powder in a small bowl to create the ranch spread.
05 - Combine panko breadcrumbs, Parmesan, melted butter, provolone, and mozzarella in another bowl.
06 - Spread a tablespoon of the creamy ranch mixture over each chicken breast.
07 - Top each breast generously with the Parmesan breadcrumb mixture, pressing lightly to adhere.
08 - Bake for 15–18 minutes until chicken is cooked through (internal temperature 165°F) and crust is golden and crisp.
09 - Garnish with chopped parsley if desired. Let rest for 2–3 minutes before serving.
# Expert Advice:
01 -
- The combination of creamy ranch and salty Parmesan creates that perfect restaurant-quality finish in your own kitchen
- One pan transitions from stovetop to oven, making cleanup surprisingly manageable for such an impressive result
02 -
- Searing the chicken first creates a flavor foundation that baking alone cannot achieve, so resist skipping this step
- The crust will burn if the chicken is too thin, so aim for even thickness and watch closely in the final minutes
03 -
- A meat thermometer takes all the guesswork out of doneness and prevents overcooking
- Room temperature chicken sears more evenly, so let it sit out for 20 minutes before cooking