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Longhorn Steakhouse Parmesan Crusted Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup ranch dressing
1/2 cup shredded provolone cheese
1/2 cup shredded Parmesan cheese
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons mayonnaise
Directions:
Preheat oven to 400°F (200°C). Grease or line a baking sheet with parchment paper.
Season chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 2–3 minutes per side until golden. Remove from skillet and place onto prepared baking sheet.
In a small bowl, mix mayonnaise and ranch dressing together.
Spread a spoonful of the mayo-ranch mixture over each chicken breast.
In another bowl, combine provolone cheese, Parmesan cheese, panko breadcrumbs, and melted butter.
Press the cheesy breadcrumb mixture onto the top of each chicken breast, forming a thick crust.
Bake for 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the topping is golden and bubbly.
Let rest for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 510 kcal | Servings: 4 servings
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