Copycat Longhorn Parmesan Crusted Chicken

This delicious copycat version of Longhorn Steakhouse’s Parmesan Crusted Chicken is juicy, cheesy, and full of bold flavor. A crispy, golden topping with Parmesan, Provolone, and Ranch takes this chicken to restaurant-level quality right from your home kitchen.

INGREDIENTS:

4 boneless, skinless chicken breasts

1/2 cup grated Parmesan cheese

1/2 cup Provolone cheese shredded

1/4 cup Ranch dressing

1/4 cup panko breadcrumbs

1 tablespoon olive oil + 1 tbsp for breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

salt and pepper to taste

DIRECTIONS:

Preheat your oven to 350°F (175°C).

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.

Sear the chicken breasts for 3–4 minutes on each side until golden brown.

Transfer the skillet to the oven and bake the chicken for 20–25 minutes, or until fully cooked (internal temp of 165°F).

While the chicken bakes, mix the Parmesan cheese, Provolone cheese, and Ranch dressing in a small bowl.

In another bowl, toss the panko breadcrumbs with 1 tablespoon of olive oil.

Once the chicken is cooked, remove the skillet from the oven. Spread the cheese mixture over each breast, then top with panko breadcrumbs.

Return the skillet to the oven and broil for 2–3 minutes, or until the topping is golden and bubbly.

Let the chicken rest a few minutes before serving.