Longhorn Parmesan Crusted Chicken (Printable)
Golden crispy chicken topped with Parmesan crust and creamy ranch for an irresistible meal.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 2 tablespoons olive oil
→ Parmesan Crust
07 - 1 cup panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 tablespoon melted butter
10 - 1/4 cup shredded provolone cheese
11 - 1/4 cup shredded mozzarella cheese
12 - 2 tablespoons chopped fresh parsley
→ Creamy Ranch Spread
13 - 1/4 cup mayonnaise
14 - 2 tablespoons sour cream
15 - 1 tablespoon ranch dressing
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat chicken breasts dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and smoked paprika. Rub spice mixture evenly over both sides of each chicken breast.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown. Transfer to the prepared baking sheet.
04 - In a small bowl, whisk together mayonnaise, sour cream, ranch dressing, garlic powder, and onion powder until smooth and well combined.
05 - In a separate bowl, combine panko breadcrumbs, grated Parmesan, melted butter, shredded provolone, and shredded mozzarella. Mix until butter is evenly distributed.
06 - Spread approximately 1 tablespoon of the creamy ranch mixture evenly over the top of each seared chicken breast.
07 - Generously mound the Parmesan breadcrumb mixture over each chicken breast, pressing lightly to adhere the crust to the ranch coating.
08 - Bake for 15 to 18 minutes until chicken reaches an internal temperature of 165°F and the crust is golden brown and crispy.
09 - Remove from oven and garnish with chopped fresh parsley if desired. Let chicken rest for 2 to 3 minutes before serving to allow juices to redistribute.
# Helpful Tips:
01 -
- The crust stays perfectly crunchy while the chicken remains impossibly juicy inside
- That creamy ranch layer underneath is the secret restaurant trick nobody expects
- It comes together faster than waiting for a table on a busy weekend night
02 -
- Searing before baking creates a flavor crust you cannot achieve in the oven alone
- Pressing the crumbs firmly onto the chicken prevents them from sliding off during baking
- A meat thermometer takes the guesswork out and prevents overcooked dry chicken
03 -
- Room temperature chicken sears more evenly than cold from the fridge
- Letting the chicken rest after baking is the secret to juicy meat every time