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Longhorn Steakhouse Parmesan Crusted Chicken

Jessica Tran
A crispy, cheesy chicken dish that brings the flavors of Longhorn Steakhouse to your kitchen. Perfect for a quick weeknight dinner, this recipe is sure to please the entire family!
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet (ideally oven-safe)
  • Meat mallet or rolling pin
  • Mixing bowls
  • Whisk or Fork
  • Measuring Cups and Spoons
  • Sharp Knife
  • Cutting board
  • Meat thermometer (optional)

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup ranch dressing
  • 1/4 cup mayonnaise
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup Panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • Fresh parsley for garnish optional

Instructions
 

Prep the Chicken:

  • Pat the chicken breasts dry with paper towels.
  • Place each breast between two pieces of plastic wrap or parchment paper and gently pound to about 1/2 inch thickness.

Season:

  • Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.

Sear the Chicken:

  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the chicken breasts for about 3-4 minutes on each side, until golden brown.

Prepare the Topping:

  • In a mixing bowl, combine ranch dressing, mayonnaise, grated Parmesan cheese, minced garlic, Italian seasoning, and red pepper flakes (if using).

Make the Crunchy Topping:

  • In another bowl, mix Panko breadcrumbs with melted butter and additional grated Parmesan cheese.

Bake the Chicken:

  • Transfer the skillet to a preheated oven at 400°F (or use a baking sheet if your skillet isn't oven-safe).
  • Bake for 10-12 minutes, or until the internal temperature reaches 165°F.

Top and Broil:

  • Spread the Parmesan topping over the chicken, then sprinkle the crunchy Panko mixture on top.
  • Broil for 2-3 minutes until the topping is golden brown.

Garnish:

  • Remove from the oven, let cool for a couple of minutes, and garnish with freshly chopped parsley if desired.

Video

Notes

Chicken thighs can be used instead of breasts for more flavor.
To make the dish gluten-free, substitute Panko breadcrumbs with gluten-free alternatives.
Leftovers can be stored in an airtight container for up to 3-4 days or frozen for up to 2 months. To reheat, bake at 350°F until heated through.