Copycat Longhorn Parmesan Crusted Chicken

Copycat Longhorn Parmesan Crusted Chicken

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

Salt and pepper, to taste

½ tsp paprika (optional)

For the Ranch Spread:

¼ cup ranch dressing

2 tbsp grated Parmesan cheese

For the Parmesan Crust:

½ cup shredded Provolone cheese

¼ cup shredded Parmesan cheese

¼ cup panko breadcrumbs

1 tbsp melted butter

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Instructions:

1. Prep the Chicken:

Pound chicken breasts to even thickness if needed.

Rub each piece with olive oil, garlic powder, salt, pepper, and paprika.

Let sit for 15–30 minutes to absorb flavor.

2. Cook the Chicken:

Preheat oven to 400°F (200°C).

Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side until cooked through (internal temp of 165°F). Remove from heat.

3. Make the Ranch Spread:

Mix ranch dressing and grated Parmesan in a small bowl.

4. Make the Parmesan Crust:

In another bowl, combine shredded Provolone, shredded Parmesan, panko breadcrumbs, and melted butter.

5. Assemble and Broil:

Place cooked chicken breasts on a foil-lined baking sheet.

Spread about a tablespoon of the ranch mixture on each.

Top with a generous spoonful of the Parmesan crust mixture.

Broil for 2–3 minutes, watching carefully, until golden brown and bubbly.