If you’ve ever dined at Longhorn Steakhouse, you probably know how irresistible their Parmesan Crusted Chicken is. This copycat version brings the same juicy, tender chicken topped with a crispy Parmesan-Panko crust and melted Provolone cheese right to your kitchen. It’s a perfect choice for a family dinner or a special occasion when you want to impress with minimal effort.
Ingredients:
- 4 boneless, skinless chicken breasts
Chicken breasts provide a lean, tender base for the cheesy, crispy topping. You can also substitute with chicken thighs for a juicier version. - 1 cup shredded Parmesan cheese
Parmesan cheese brings a salty, nutty flavor and helps create the crispy crust. - 1/2 cup sliced Provolone cheese
Provolone melts beautifully, adding a rich, creamy layer of flavor. Mozzarella or Swiss can be used as substitutes. - 1/4 cup Panko breadcrumbs
Panko breadcrumbs add a light, airy crunch that complements the cheese without making the dish too heavy. - 2 tablespoons melted butter
Butter helps bind the breadcrumbs and cheese together, and it enhances the golden, crispy texture of the crust. - 1 teaspoon garlic powder
Garlic powder adds a savory depth of flavor to the crust without overpowering the dish. - Salt and pepper, to taste
Simple seasoning to bring out all the flavors of the chicken and cheesy topping. - 1 tablespoon chopped parsley (optional, for garnish)
Fresh parsley adds a pop of color and a light, herby flavor to finish the dish.
Instructions:
Step 1: Prepare the Chicken
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a baking dish or line it with foil for easy cleanup.
- Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
- Sear the Chicken: Heat a little oil in a skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side until browned. This helps lock in the juices.
Step 2: Bake the Chicken
- Transfer the seared chicken breasts to the prepared baking dish. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
Step 3: Make the Parmesan Crust Topping
- Combine Ingredients: While the chicken is baking, mix the shredded Parmesan cheese, Panko breadcrumbs, melted butter, and garlic powder in a small bowl. Stir until well combined.
Step 4: Add the Cheese and Parmesan Crust
- Add Provolone: Once the chicken is cooked, remove it from the oven and layer the sliced Provolone cheese over the top of each chicken breast.
- Add Parmesan Crust: Spoon the Parmesan-Panko mixture evenly over each piece of chicken.
- Broil: Return the chicken to the oven and switch to broil. Broil for 2-3 minutes or until the cheese is melted and the Parmesan crust is golden and crispy. Keep an eye on it to prevent burning.
Step 5: Garnish and Serve
- Garnish: Remove the chicken from the oven and sprinkle with freshly chopped parsley (optional) for a pop of color and flavor.
- Serve: Serve hot with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.
Serving and Storage Tips:
- Serving: Pair this Parmesan crusted chicken with classic sides like garlic mashed potatoes, roasted vegetables, or even a side of pasta for a hearty meal.
- Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, although the topping may lose some crispness.
