Longhorn Steakhouse Parmesan Chicken

What You’ll Need:

• 4 boneless, skinless chicken breasts
• ½ cup all-purpose flour
• 1 cup bread crumbs (plain or Italian-style)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika (optional for extra flavor)
• Salt and pepper to taste
• 2 tablespoons olive oil (for searing)
• Fresh parsley, chopped (for garnish)
• For Topping (optional but recommended):
• ¼ cup ranch dressing or creamy garlic dressing
• 2 tablespoons melted butter

Directions:

Flatten the Chicken: Pound the chicken breasts to an even thickness using a meat mallet (about ¾-inch thick). Season both sides with salt, pepper, garlic powder, onion powder, and paprika.

Coat the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip into a shallow bowl of ranch (or skip this step and go straight to breading if not using dressing), followed by a mixture of bread crumbs and grated Parmesan cheese. Press the mixture onto the chicken to adhere well.

Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook for 3–4 minutes per side until golden brown. Remove from heat.

Add Toppings: Preheat your oven to 400°F (200°C). Spread a thin layer of ranch or garlic dressing on top of each chicken breast, then sprinkle generously with shredded mozzarella and a little extra Parmesan.

Bake: Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven, let rest for a couple of minutes, then garnish with fresh chopped parsley. Serve with your favorite sides like mashed potatoes, steamed veggies, or a crisp salad.