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How to Make Longhorn Parmesan Crusted Chicken

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Ingredients
 

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.