Longhorn Parmesan Crusted Chicken Recipe
This Longhorn-style Parmesan-crusted chicken is a top-10 chicken dish in my house!The crispy, cheesy topping paired with juicy, well-seasoned chicken is what does the trickOne of the biggest things to focus on is getting the topping just right. A quick broil at the end helps create that golden finish without drying it out.Using a mix of Parmesan and Provolone gives the topping a balanced richness.It stretches beautifully and adds a smooth contrast to the sharper bite of Parmesan.For an extra boost, add a little garlic butter under the topping before broiling. Super delish!
Ingredients
- 4 Chicken Breasts
- 1 cup Buttermilk
- 2 cups Panko Breadcrumbs
- 1 cup Parmesan Cheese grated
- 1/2 cup Ranch Dressing
- 1/2 cup Cream Cheese softened
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Marinate chicken breasts in buttermilk for 4 hours or overnight in the refrigerator.
- This helps them tenderize and become juicy.
- Remove chicken from marinade and season with salt, pepper, garlic powder, and onion powder.
- Preheat your oven to 400°F.
- Heat a skillet with olive oil over medium-high heat.
- Sear chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer them to a baking dish lined with foil.
- In a bowl, mix softened cream cheese, ranch dressing, and grated parmesan.
- Spread this mixture evenly over the seared chicken.
- Press panko crumbs onto the mixture to form the crust.
- Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the crust is crispy.
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