Description
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated with a creamy ranch and cream cheese mixture, topped with provolone and a crispy toasted parmesan-panko crust. Searing on the stovetop followed by a quick bake in the oven creates a delicious, golden crust that’s bursting with flavor. Perfect for a comforting dinner for two in just 45 minutes.
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 Topping Mixture
- 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
- Pound and Season Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet to an even thickness of about 1/2 inch. Season both sides with salt, black pepper, and garlic powder evenly.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and sear each side for 4–5 minutes until golden brown. Transfer them to a lined baking sheet for the next step.
- Prepare Cream Cheese Mixture: In a bowl, combine softened cream cheese, ranch dressing, and mayonnaise if using. Mix well until smooth and creamy, creating the base layer for the topping.
- Toast Parmesan-Panko Mix: In a separate bowl, mix panko breadcrumbs and grated parmesan cheese. Toast this mixture in a dry skillet on low heat for 2–3 minutes until lightly golden and fragrant, stirring frequently to avoid burning.
- Assemble Topping: Spread the cream cheese and ranch mixture over each seared chicken breast evenly. Sprinkle shredded provolone cheese on top, then cover with the toasted parmesan-panko mixture, pressing gently to adhere.
- Bake and Broil: Preheat the oven to 400°F (200°C). Bake the prepared chicken on the baking sheet for 10–12 minutes until the cheese melts and the topping is bubbly. For extra golden crispiness, broil for an additional 1–2 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 5 minutes. Garnish with chopped parsley if desired and serve warm for the best flavor and texture.
Notes
- Ensure the chicken is pounded evenly for uniform cooking.
- Use fresh panko breadcrumbs for a crispier crust.
- Mayonnaise is optional but adds extra creaminess and moisture.
- Watch the broiler closely as the topping can burn quickly.
- This recipe serves 2 but can be doubled easily for more servings.
