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Longhorn Steakhouse Parmesan Chicken

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Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 4 boneless skinless chicken breasts (pounded to ¾-inch thickness)
  • ½ cup all-purpose flour
  • 1 cup breadcrumbs plain or Italian-style
  • 1 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika optional, for smokiness
  • Salt & black pepper to taste
  • 2 tbsp olive oil for searing
  • For the Topping Optional but Recommended:
  • ¼ cup ranch or creamy garlic dressing
  • 2 tbsp melted butter
  • Garnish:
  • Fresh parsley chopped
  • Suggested Sides:
  • Mashed potatoes steamed veggies, or a crisp salad.

Method
 

  1. Prep the Chicken
  2. Pound & Season: Flatten chicken breasts to an even ¾-inch thickness. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
  3. Bread the Chicken
  4. Dredge: Coat each breast in flour, shaking off excess.
  5. Optional Dip: For extra flavor, dip in ranch dressing (skip if preferred).
  6. Crumb Mixture: Combine breadcrumbs and ½ cup Parmesan. Press chicken into the mixture to adhere firmly.
  7. Sear & Crisp
  8. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3–4 minutes per side until golden. Remove from heat.
  9. Add Toppings & Bake
  10. Preheat oven to 400°F (200°C).
  11. Top Chicken: Spread a thin layer of ranch dressing, then sprinkle with mozzarella and remaining Parmesan. Drizzle with melted butter.
  12. Bake 10–15 minutes until chicken reaches 165°F (74°C) and cheese is bubbly.
  13. Serve
  14. Garnish with parsley. Rest 2–3 minutes before serving with sides.

Notes

For Extra Crispiness: Use Panko breadcrumbs.
Make Ahead: Bread the chicken and refrigerate up to 4 hours before cooking.
No Oven-Safe Skillet? Transfer seared chicken to a baking dish before topping.
Enjoy your restaurant-worthy meal at home!