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Copycat Longhorn Parmesan Crusted Chicken

This Copycat Longhorn Parmesan Crusted Chicken recipe recreates the rich, flavorful dish loved at Longhorn Steakhouse.
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Equipment

  • - Skillet
  • Mixing bowls
  • - Baking dish
  • - Oven-safe pan or sheet pan
  • - Meat thermometer

Ingredients
  

  • **For the Chicken:**
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • **For the Topping:**
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup ranch dressing
  • 1/4 cup shredded provolone cheese
  • **For the Crispy Parmesan Crust:**
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • **Prepare the Chicken:**
  • Preheat your oven to 400°F (200°C). Season the chicken breasts on both sides with garlic powder, onion powder, paprika, salt, and pepper.
  • **Sear the Chicken:**
  • Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer them to an oven-safe baking dish.
  • **Bake the Chicken:**
  • Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  • **Prepare the Topping:**
  • In a bowl, mix the Parmesan cheese, ranch dressing, and provolone cheese until well combined.
  • **Make the Parmesan Crust:**
  • In another bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until the crumbs are evenly coated.
  • **Assemble the Topping:**
  • Spread the Parmesan-ranch mixture over each chicken breast. Sprinkle the panko mixture on top to create a crispy crust.
  • **Broil:**
  • Place the baking dish under the broiler for 2-3 minutes, or until the topping is bubbly and golden brown. Watch carefully to avoid burning.
  • **Serve:**
  • Remove from the oven and let the chicken rest for 5 minutes before serving.