LongHorn Steakhouse Parmesan Chicken
This easy homemade version of LongHorn Steakhouse’s famous Parmesan Chicken delivers a juicy, flavorful chicken breast topped with a creamy ranch-mozzarella layer and a crispy Parmesan crust. Perfect for a restaurant-style dinner at home.
Ingredients
For the Chicken:
- 2 –4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika optional
For the Creamy Layer:
- ¼ cup ranch dressing
- ¼ cup shredded mozzarella cheese
- For the Parmesan Crust:
- ½ cup shredded Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 teaspoon Italian seasoning
- 1 garlic clove minced
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
- Prepare the chicken: Flatten each chicken breast to an even ½-inch thickness. Season both sides with salt, pepper, garlic powder, and paprika.
- Sear the chicken: In a skillet, heat olive oil over medium heat. Sear the chicken for 4–5 minutes per side until golden but not fully cooked. Transfer to the baking dish.
- Add creamy layer: In a small bowl, mix ranch dressing and shredded mozzarella. Spread evenly over each chicken breast.
- Make the Parmesan crust: In another bowl, combine Parmesan, panko, melted butter, Italian seasoning, minced garlic, and red pepper flakes. Mix well.
- Top and bake: Press the Parmesan crust mixture over the creamy layer on each piece of chicken. Bake for 10–12 minutes or until the crust is golden and the internal temperature reaches 165°F (74°C).
- Serve: Let rest for a few minutes before serving. Pair with mashed potatoes, vegetables, or salad.