Longhorn Steakhouse Parmesan Chicken (Printable Version)
Crispy panko-Parmesan chicken breasts finished with a creamy ranch-Parmesan sauce and melted cheese in about 50 minutes.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Breading
07 - 1/2 cup all-purpose flour
08 - 2 large eggs
09 - 1 tablespoon milk
10 - 1 cup panko breadcrumbs
11 - 1/2 cup grated Parmesan cheese
→ Ranch Parmesan Sauce
12 - 1 cup ranch dressing
13 - 1/4 cup grated Parmesan cheese
14 - 1 tablespoon chopped fresh parsley (optional)
→ Topping
15 - 1 cup shredded Monterey Jack cheese
16 - 1 cup shredded Parmesan cheese
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound each breast to an even thickness of about 3/4 inch.
03 - Season both sides of each chicken breast evenly with garlic powder, onion powder, paprika, salt, and black pepper.
04 - Arrange three shallow bowls: place flour in the first, beat the eggs with milk in the second, and combine panko breadcrumbs with 1/2 cup grated Parmesan in the third.
05 - Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko-Parmesan blend, ensuring full even coverage on all sides.
06 - Heat a thin layer of oil in a large skillet over medium-high heat. Sear the breaded chicken breasts for 2 to 3 minutes per side until golden brown and crispy.
07 - Transfer the seared chicken to the prepared baking sheet. Bake for 15 to 20 minutes, or until the internal temperature reaches 165°F.
08 - While the chicken bakes, combine ranch dressing, 1/4 cup grated Parmesan cheese, and chopped parsley in a small mixing bowl. Stir until well blended.
09 - Remove the chicken from the oven. Spoon the ranch Parmesan sauce evenly over each breast. Sprinkle shredded Monterey Jack and shredded Parmesan generously on top.
10 - Return the chicken to the oven and broil for 2 to 3 minutes until the cheese is fully melted and bubbly. Serve hot, garnished with additional fresh parsley if desired.
# Expert Tips:
01 -
- That shatteringly crisp Parmesan crust stays crunchy even under a blanket of melted cheese and ranch.
- It tastes like something you would pay twenty dollars for at a restaurant but costs a fraction to make at home.
02 -
- Do not skip the searing step or you will end up with a pale, soggy crust that baking alone cannot fix.
- Use freshly grated Parmesan from a block because the pre shredded kind contains anti caking agents that prevent it from melting properly.
03 -
- Let the breaded chicken rest on a wire rack for five minutes before searing so the coating adheres firmly and does not slide off in the pan.
- Watch the broiler like a hawk because the difference between perfectly golden cheese and a blackened top is about thirty seconds.