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Copycat Longhorn Parmesan Crusted Chicken

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A restaurant-style parmesan crusted chicken featuring juicy seared breasts topped with ranch, mozzarella, parmesan, and a crispy garlic-parmesan breadcrumb crust.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/3 cup ranch dressing
  • 1/2 cup shredded mozzarella cheese
  • 3/4 cup shredded parmesan cheese, divided
  • 1/2 cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons melted butter

Instructions

  1. Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, garlic powder, and paprika.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
  3. In a bowl, mix ranch dressing with mozzarella and 1/4 cup of the parmesan cheese.
  4. In another bowl, combine remaining 1/2 cup parmesan, panko breadcrumbs, minced garlic, and melted butter to make the topping.
  5. Place seared chicken on a baking sheet or oven-safe skillet. Spread the ranch-cheese mixture evenly over each piece.
  6. Sprinkle the parmesan breadcrumb mixture on top of the cheese layer.
  7. Bake for 15–20 minutes, or until chicken reaches 165°F (74°C) and the topping is golden and bubbly.
  8. Let rest for a few minutes before serving.

Notes

  • Try different cheeses like provolone or Monterey Jack for variety.
  • Add crushed red pepper flakes or hot sauce for heat.
  • Use chicken thighs for extra juiciness or serve in toasted buns for a sandwich version.
  • Prep ahead by searing chicken and storing toppings separately until ready to bake.
  • Best reheated in the oven to keep the crust crispy.

Nutrition

Find it online: https://cookedbymaya.com/copycat-longhorn-parmesan-crusted-chicken/