Longhorn Steakhouse Parmesan Chicken (Printable)
Crispy Parmesan-breaded chicken topped with creamy ranch-Parmesan sauce and melted cheese.
# What You'll Need:
→ 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
→ 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 and pound to an even thickness of about 3/4 inch using a meat mallet.
03 - Sprinkle 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 eggs with milk in the second, and combine panko breadcrumbs with Parmesan cheese in the third.
05 - Coat each seasoned chicken breast in flour, 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 for 2 to 3 minutes per side until golden brown.
07 - Transfer the seared chicken to the prepared baking sheet and bake for 15 to 20 minutes, until the internal temperature reaches 165°F.
08 - While the chicken bakes, stir together ranch dressing, Parmesan cheese, and chopped parsley in a small bowl until well combined.
09 - Remove chicken from the oven and spoon the ranch Parmesan sauce evenly over each breast. Sprinkle shredded Monterey Jack and Parmesan cheese 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 extra parsley if desired.
# Expert Tips:
01 -
- That shatteringly crisp Parmesan crust locks in every drop of juiciness inside the chicken.
- The ranch Parmesan sauce is a simple trick that makes people think you spent hours on this dish.
02 -
- Do not skip the searing step because baking alone will not give you that crunch you are after.
- Watch the broiler like a hawk because thirty seconds too long turns golden cheese into charcoal.
03 -
- Let the breaded chicken rest for five minutes before searing so the coating adheres firmly and does not slide off in the pan.
- Use freshly grated Parmesan instead of the shelf stable kind because it melts better and delivers a noticeably richer flavor.