Description
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated with a creamy ranch and cheese layer, then topped with a crunchy parmesan-panko crust. Seared to perfection on the stovetop and finished in the oven, it’s a flavorful and impressive dish perfect for dinner that delivers a deliciously cheesy and crispy bite every time.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Cooking and Coating
- 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
- Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch using a meat mallet. Season both sides evenly with salt, black pepper, and garlic powder.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 4–5 minutes on each side until golden brown. Remove from the skillet and place on a lined baking sheet.
- Make the Ranch Cream Cheese Mixture: In a bowl, combine the softened cream cheese, ranch dressing, and mayonnaise (if using). Stir until the mixture is smooth and creamy.
- Toast the Parmesan Panko: Mix the panko breadcrumbs with grated parmesan cheese in another bowl. Toast this mixture gently in a dry skillet over low heat for 2–3 minutes, stirring often to prevent burning and to achieve a golden color.
- Assemble the Topping: Spread the ranch-cream cheese mixture evenly over each seared chicken breast, then add shredded provolone cheese on top. Finally, sprinkle the toasted parmesan-panko mixture over the cheese layer.
- Bake the Chicken: Preheat the oven to 400°F (200°C). Bake the prepared chicken breasts for 10–12 minutes until the cheese is melted and bubbly. For an extra crisp and browned crust, broil for an additional 1–2 minutes, watching carefully to prevent burning.
- Rest and Garnish: Remove the chicken from the oven and let it rest for about 5 minutes to allow juices to redistribute. Garnish with chopped parsley if desired, then serve hot.
Notes
- Flattening the chicken breasts ensures even cooking and tenderness.
- Using a combination of cream cheese, ranch dressing, and mayonnaise creates a rich and flavorful base for the topping.
- Toast the panko mixture carefully to avoid burning; it enhances the crunch and depth of flavor.
- Broiling at the end gives a nicely browned crust but watch closely to prevent overcooking.
- Leftovers can be refrigerated for up to 3 days; reheat gently to preserve the crispy coating.
