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longhorn steakhouse parmesan crusted chicken copycat recipe

Parmesan Crusted Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp ranch dressing
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup shredded provolone cheese
  • 1/4 cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted
  • 1/4 tsp crushed red pepper flakes

Method
 

  1. Pat the 2 chicken breasts dry, mix the 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, and rub the spice mix all over both sides of the chicken. Set the oven to broil on high with a rack 6 inches from the element.
  2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden brown and the internal temperature reaches 155°F (68°C), then pull the skillet off the heat.
  3. Spread 1 tbsp ranch dressing evenly over the top of each breast.
  4. Stir together the 1/2 cup parmesan, 1/4 cup provolone, 1/4 cup panko, 1 tbsp melted butter, and 1/4 tsp red pepper flakes, then divide the mixture between the 2 breasts and press it down lightly.
  5. Broil for 3 to 4 minutes until the crust is deep golden and the chicken reaches 165°F (74°C), then transfer to plates, scatter fresh chopped parsley over the top, and serve immediately.

Notes

This dish is best served right away while the crust still has its crunch. If you're cooking for more than 2, keep the first batch in a 200°F (93°C) oven on a wire rack while you finish the second, which holds the crust better than tenting with foil. The ranch layer is what keeps the cheese from sliding off, so don't thin it out or substitute with something too runny.