How to Make Longhorn Parmesan Crusted Chicken
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For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
For the Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
For the Ranch Spread:
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons ranch dressing
- 1 tablespoon sour cream
Instructions
Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Pound the chicken breasts to an even thickness for uniform cooking.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown.
- Remove the chicken from the skillet and set aside.
Make the Parmesan Crust:
- In a small bowl, mix together the grated Parmesan cheese, panko breadcrumbs, melted butter, garlic powder, and dried Italian seasoning until well combined.
Prepare the Ranch Spread:
- In another small bowl, mix together the mayonnaise, grated Parmesan cheese, ranch dressing, and sour cream until smooth.
Assemble and Bake:
- Spread a generous layer of the ranch spread over each chicken breast.
- Top each chicken breast with the Parmesan crust mixture, pressing it down slightly to adhere.
- Place the skillet with the chicken breasts in the preheated oven and bake for about 10-15 minutes, or until the chicken is cooked through and the crust is golden and crispy.
Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley or additional Parmesan cheese, if desired.