Description
Copycat Longhorn Parmesan Crusted Chicken
Bring the flavors of Longhorn Steakhouse right into your kitchen with this delicious Parmesan Crusted Chicken! With juicy chicken breasts, creamy Provolone cheese, and a crispy Parmesan and Panko crust, it’s like having your favorite restaurant meal at home. Perfect for a special occasion or just a weeknight treat, this dish is easy to make and sure to impress!
4 boneless, skinless chicken breasts
1 tsp garlic powder
Salt & pepper to taste
1 cup Parmesan cheese, shredded
1/2 cup Provolone cheese, sliced
1/4 cup Panko breadcrumbs
2 tbsp melted butter
1 tbsp parsley (optional)
Directions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with garlic powder, salt, and pepper.
3. Sear both sides in a hot skillet.
4. Top with Provolone & Parmesan-Panko mix.
5. Bake 5-7 min or until crust is golden.
Prep Time: 15 mins
Kcal: 410
Step-by-Step Guide
Follow these detailed instructions for perfect Parmesan Crusted Chicken every time. First, preheat your oven to 375°F (190°C) and pat the chicken breasts dry with paper towels. This helps achieve a good sear. In a small bowl, combine the shredded Parmesan and Panko breadcrumbs. In a separate bowl, mix the melted butter with the garlic powder. Season the chicken generously on both sides with salt and pepper. Heat an oven-safe skillet over medium-high heat. Once hot, add a tablespoon of oil and sear the chicken for 3-4 minutes per side, until a golden-brown crust forms. Remove the skillet from heat. Brush the top of each chicken breast with the garlic butter mixture. Firmly press the Parmesan-Panko mixture onto the buttered top of each breast. Lay a slice of Provolone cheese over the crust. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese is melted, the crust is golden, and the chicken’s internal temperature reaches 165°F. If desired, broil for the final 1-2 minutes for extra crispiness. Let rest for 5 minutes before serving.
Serving Suggestions
This rich and flavorful chicken pairs beautifully with a variety of sides. For a classic steakhouse experience, serve it with a loaded baked potato or creamy mashed potatoes and steamed green beans or broccoli. A crisp Caesar salad or a light arugula salad with lemon vinaigrette helps cut through the dish’s richness. For a complete comfort food meal, consider garlic parmesan pasta or roasted asparagus.
How-to Summary
To summarize: Season and sear chicken breasts in a hot skillet. Top with a garlic butter brush, a pressed mixture of Parmesan and Panko, and a slice of Provolone cheese. Bake at 375°F for 5-7 minutes until golden and cooked through.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs will work. Adjust baking time as needed, as thighs may cook slightly faster or slower depending on size.
What can I substitute for Provolone cheese? Mozzarella is an excellent melty substitute. For a sharper flavor, try a mild white cheddar or Gouda.
How do I prevent the crust from falling off? The key is the butter “glue.” Ensure you brush a sufficient amount of the garlic butter onto the seared chicken before pressing the crust mixture on firmly.
Can I make this gluten-free? Absolutely. Use certified gluten-free Panko breadcrumbs or substitute with crushed gluten-free crackers or almond flour for the crust.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F until warmed through to maintain the crust’s texture. Avoid the microwave, which will make it soggy.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not skip the searing step, as it builds foundational flavor and texture. Do not use grated Parmesan from a canister; freshly shredded Parmesan melts and crisps much better. Do not overcrowd the skillet when searing, as this steams the chicken instead of browning it. Do not overbake, as this will dry out the chicken—rely on a meat thermometer. Finally, do not forget to let the chicken rest after baking, which allows the juices to redistribute.
Conclusion
This Copycat Longhorn Parmesan Crusted Chicken recipe proves you don’t need to go out for a spectacular, restaurant-quality meal. With simple techniques like proper searing and the perfect cheese-and-crust topping, you can create a juicy, flavorful, and impressively crispy dish right at home. It’s a reliable recipe that’s sure to become a family favorite for both busy weeknights and special dinners. Enjoy the delicious results of your culinary effort!