Longhorn Steakhouse Parmesan Crusted Chicken
Creamy, crunchy, and utterly comforting — this Longhorn Steakhouse Parmesan Crusted Chicken is the kind of dinner that feels special but comes together without fuss.
Servings: 4 servings
Equipment
- Large oven-safe skillet
- Mixing Bowl
- Small saucepan
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts Pounded to even thickness if needed.
Seasoning
- Salt and pepper To taste for seasoning the chicken.
Crust Mixture
- 2 tablespoons olive oil For searing (extra-virgin or regular).
- 1/2 cup grated Parmesan cheese Divided (1/2 cup for crust + extra as listed later).
- 1/2 cup panko bread crumbs For the crispy crust.
- 1/4 cup melted butter Cooled slightly, for mixing with the panko.
- 1 teaspoon garlic powder For crust and sauce.
- 1 teaspoon dried Italian seasoning For crust.
- 1/4 cup ranch dressing For spreading on chicken.
- 1/4 cup grated Parmesan cheese For mixing with ranch (this is the second 1/4 cup).
Cheddar Cream Sauce
- 1 cup heavy cream For the cheddar cream sauce.
- 1/2 cup shredded cheddar cheese For the sauce.
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 2 to 3 minutes per side until a golden-brown crust forms.
- Transfer the entire skillet to the preheated oven and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- While the chicken bakes, combine the crust mixture: in a small bowl, mix 1/2 cup grated Parmesan cheese, 1/2 cup panko bread crumbs, 1/4 cup melted butter, 1 teaspoon garlic powder, and 1 teaspoon dried Italian seasoning.
- In another small bowl, mix 1/4 cup ranch dressing with 1/4 cup grated Parmesan cheese.
- Make the cheddar cream sauce: in a small saucepan over medium heat, bring 1 cup heavy cream to a gentle simmer. Reduce heat to low and whisk in 1/2 cup shredded cheddar cheese, additional 1/2 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, and salt and pepper to taste.
- When the chicken is cooked through, remove the skillet from the oven. Spread an even layer of the ranch-Parmesan mixture over each chicken breast. Press the Parmesan-panko crust mixture on top of the ranch layer.
- Preheat the broiler to high. Place the skillet under the broiler for 2 to 3 minutes, watching carefully, until the crust turns golden brown and crisp.
- Serve the Parmesan crusted chicken with warm cheddar cream sauce drizzled over the top or on the side for dipping.
Notes
Store leftover chicken and sauce separately in airtight containers for up to 3 days in the refrigerator. Cooked chicken can be frozen for up to 2 months.