Longhorn Parmesan Crusted Chicken

The first time I had this parmesan crusted chicken at Longhorn, I actually paused mid-bite and looked at my husband like we had just discovered something life-changing. That crunch when you cut through the topping, followed by the juicy chicken underneath, it is absolute perfection. I went home and spent three weeks testing variations until I got that exact restaurant texture. Now my kids request this for their birthday dinners instead of ordering out.

Last winter my sister came over during that terrible week when everyone was sick and we needed comfort food. I made this chicken with mashed potatoes and she actually called me the next day to say it was the best thing she had eaten in months. There is something about that golden crust bubbling away in the oven that makes the whole house feel warm and inviting.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay incredibly juicy
• 1 teaspoon salt: Essential for seasoning the chicken itself since the crust stays on top
• 1/2 teaspoon black pepper: Freshly ground makes a noticeable difference in the final flavor
• 1 teaspoon garlic powder: Use this instead of fresh garlic for the spice rub to avoid burning during searing
• 1 teaspoon smoked paprika: This adds a subtle depth and gorgeous color to the chicken
• 2 tablespoons olive oil: Needed for creating that perfect golden sear before baking
• 1 cup panko breadcrumbs: Japanese breadcrumbs create that signature light crispy texture regular breadcrumbs cannot achieve
• 1/2 cup grated Parmesan cheese: Freshly grated works best for melting into the crust
• 1 tablespoon melted butter: Toss this with the panko for extra richness and browning power
• 1/4 cup shredded provolone cheese: The secret ingredient for that restaurant-style flavor profile
• 1/4 cup shredded mozzarella cheese: Adds that beautiful cheese pull when you cut into the finished dish
• 2 tablespoons chopped fresh parsley: Brightens the whole dish and makes it look restaurant-worthy
• 1/4 cup mayonnaise: Creates the creamy base for the ranch layer that keeps the chicken moist
• 2 tablespoons sour cream: Adds tanginess that cuts through all the rich cheese
• 1 tablespoon ranch dressing: Use your favorite brand or homemade for that familiar flavor everyone loves
• 1/2 teaspoon garlic powder: Boosts the garlic flavor in the creamy layer
• 1/2 teaspoon onion powder: Rounds out the ranch seasoning perfectly

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later.

Season the chicken:

Mix salt, pepper, garlic powder and smoked paprika in a small bowl, then rub generously over both sides of each chicken breast.

Create the sear:

Heat olive oil in a large skillet over medium-high heat and cook chicken for 2 to 3 minutes per side until golden brown.

Make the creamy layer:

Whisk together mayonnaise, sour cream, ranch dressing, garlic powder and onion powder in a small bowl until smooth.

Prepare the crust:

Combine panko breadcrumbs, Parmesan, melted butter, provolone and mozzarella in another bowl.

Assemble:

Spread a tablespoon of ranch mixture over each seared chicken breast, then top with the crumb mixture pressing lightly.

Bake to perfection:

Cook for 15 to 18 minutes until chicken reaches 165°F internally and the crust is golden and crisp.

Finish and serve:

Sprinkle with fresh parsley if using and let rest for 2 to 3 minutes before serving to keep all those juices inside.

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My friend who claims she cannot cook anything beyond scrambled eggs made this for her family last Sunday and sent me a photo of empty plates. She said the way her kids fought over the last piece made her feel like a kitchen champion. That is exactly why this recipe has become such a staple in my house.

Making It Ahead

You can season and sear the chicken up to a day in advance, then store it in the refrigerator wrapped tightly. The crust mixture can also be prepared ahead and kept in a separate container. When ready to bake, just assemble and cook as directed.

Perfect Sides

This chicken deserves sides that can hold their own against all that flavor. Mashed potatoes with extra butter are classic, but roasted garlic potatoes work beautifully too. Steamed broccoli with a squeeze of lemon or a crisp arugula salad with vinaigrette cuts through the richness perfectly.

Serving Suggestions

A light white wine like Pinot Grigio pairs wonderfully without overpowering the dish. For a casual dinner, serve family-style right from the baking sheet.

• Let the chicken come to room temperature for 20 minutes before cooking for even results
• If the crust browns too quickly, tent loosely with foil for the last few minutes
• Extra crust mixture can be frozen for up to 3 months and used another time

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This is the kind of recipe that makes people think you spent hours in the kitchen when it really comes together quickly. Enjoy those moments around the table when everyone is too busy eating to talk.

Recipe FAQs

→ What makes the crust crispy?

The panko breadcrumbs combined with melted butter create a light, crunchy texture. Baking at high heat (400°F) ensures the crust turns golden while the chicken stays tender inside.

→ Can I use different cheeses?

Absolutely. While provolone and mozzarella melt beautifully, you can substitute with Swiss, cheddar, or Gruyère. Just keep the total amount the same for proper coverage.

→ How do I know when it's done?

Use a meat thermometer to check the internal temperature reaches 165°F. The crust should be deep golden and the chicken should feel firm but springy when pressed.

→ Can I make this gluten-free?

Yes, simply replace the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. All other ingredients naturally fit a gluten-free diet.

→ What sides pair well?

Mashed potatoes, roasted vegetables, or a crisp green salad complement the rich flavors. Steamed broccoli or asparagus also balances the hearty main dish perfectly.