With its golden crust and tender chicken under a cheesy top, Longhorn Parmesan Crusted Chicken is a recipe that stuck with me. I doubted I could recreate it at home, but after some kitchen trials, I found it’s all about balancing crisp, juicy, and creamy. This dish brings that steakhouse vibe to your table, simple yet special enough for a weeknight win.
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Parmesan crust:
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup mayonnaise
- 1 tablespoon ranch dressing
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Optional garnish:
- Fresh parsley, finely chopped
- Lemon wedges for serving
Substitution Ideas
This Longhorn Parmesan Crusted Chicken Recipe adapts to your pantry. Swap chicken breasts for boneless thighs if you like juicier bites, I’ve tried thighs and they’re tender. Mozzarella or cheddar can replace provolone, shifting the flavor a bit but still melty, I’ve used mozzarella. Regular breadcrumbs work for panko, though panko’s lighter, or go gluten-free with rice crackers or almond flour, I’ve done almond flour. Use Greek yogurt for mayonnaise to lighten it, I’ve swapped it. Mix oregano, basil, and thyme if Italian seasoning’s out, it’s close enough.
Timing
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Passive time: None
It’s quick enough for busy nights, making it a solid go-to.
Step-by-Step Instructions
- Prepare the Chicken
Pat chicken breasts dry with paper towels to help seasoning stick and cut moisture for better browning. Rub with olive oil, then coat with garlic powder, onion powder, Italian seasoning, salt, and pepper. Pound lightly for even thickness to avoid dry edges, a trick I’ve learned. - Sear the Chicken
Heat a skillet over medium-high with a drizzle of olive oil. Sear chicken 3 to 4 minutes per side till golden, not fully cooked—just the crust matters. Move to a baking dish, I’ve skipped searing and missed that flavor punch. - Make the Cheese Mixture
Mix mayonnaise, ranch dressing, Parmesan, and provolone in a bowl till smooth. This creamy layer’s the heart, and I’ve overdone mayo once, making it too rich. - Prepare the Crust
Combine panko breadcrumbs with melted butter in another bowl, ensuring even toasting. The butter makes it crisp, and I’ve skipped it, getting a dull top. - Assemble the Chicken
Spoon the cheese mix evenly over each breast, then sprinkle buttery breadcrumbs on top. Press lightly so it sticks, I’ve been gentle and it holds better. - Bake
Pop the dish in a 375°F oven and bake 15 to 20 minutes till chicken hits 165°F inside. For extra crisp, broil 2 minutes, watching close to avoid burning, a move I’ve nailed. - Garnish and Serve
Sprinkle parsley and serve with lemon wedges for a bright kick. The zest lifts it, and I love squeezing lemon on mine.
Nutritional Info
Per serving (based on 4 servings):
- Calories: ~480
- Protein: 38g
- Fat: 28g
- Carbs: 8g
- Fiber: 1g
- Sodium: 620mg
Chicken boosts protein, cheese and mayo add fat and calories, breadcrumbs bring carbs. It’s indulgent but protein-rich.
Healthier Alternatives
Lighten Longhorn Parmesan Crusted Chicken with Greek yogurt for mayonnaise, I’ve used it and it’s creamy. Swap provolone for part-skim mozzarella, less fat, I’ve tried it. Air fry at 375°F for 15 minutes, then top and cook 3-4 more, less oil, my go-to. Use whole wheat breadcrumbs for fiber, a tweak I’ve made. Harvard T.H. Chan School says these swaps improve diet quality over time.
Serving Suggestions
Pair with mashed potatoes for comfort, I love that combo. Steamed broccoli or green beans balance it, my veggie pick. A garden salad with vinaigrette cuts richness, I’ve done that. Garlic butter rice matches the vibe, indulgent and tasty. Roasted Brussels sprouts contrast the cheese, a fave I’ve tried.
Common Mistakes to Avoid
- Skipping Sear: Misses flavor, sear it first.
- Overbaking: Dries chicken past 165°F, use a thermometer.
- Too Much Mayo: Overpowers, stick to measure.
- Uneven Thickness: Causes uneven cooking, pound it flat.
Storing Tips
Fridge leftovers in an airtight container for 3 days, reheat in a 325°F oven till warm. Freeze portions wrapped in foil in a bag for 2 months, thaw in fridge. Avoid microwaving, it softens the crust, I’ve learned that. Refrigerate within 2 hours per USDA.
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Conclusion
This Longhorn Parmesan Crusted Chicken Recipe brings steakhouse magic home, perfect for any night. It’s a table winner, and I love the first bite every time.
Have you tried this recipe? Share how it went or your tweaks in the comments, I’d love to hear your spin.
FAQs
Can I Use an Air Fryer?
Yes, cook chicken at 375°F for 15 minutes, add topping, air fry 3-4 more minutes, I’ve done it.
Can I Prep Ahead?
Yes, season and sear, fridge it, add topping and bake later, my prep trick.
Other Cheese Options?
Mozzarella, cheddar, or Monterey Jack work, each a new flavor, I’ve tried cheddar.
How to Keep Crust On?
Press topping gently, melted cheese helps it stick, I’ve mastered that.
Kid-Friendly?
Yes, kids love the cheese, tone down seasoning for picky eaters, my take.