longhorn parmesan crusted chicken recipe
Discover how to make the perfect LongHorn Parmesan Crusted Chicken recipe at home—crispy, cheesy, and full of flavor with easy step-by-step tips!
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (thick-cut works best)
- 1 cup buttermilk for a tender, flavorful marinade
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly cracked black pepper adjusted to your preference
- Tip: If your chicken breasts are very thick slice them horizontally for more even cooking.
For the Parmesan Crust:
- ½ cup grated Parmesan cheese
- ½ cup shredded provolone cheese
- ½ cup panko breadcrumbs for that signature crispy crust
- 1 tablespoon Italian seasoning
- 2 tablespoons unsalted butter melted
- Using freshly grated cheese makes a big difference in flavor and melt—totally worth the extra step!
For the Creamy Ranch Layer:
- ¼ cup ranch dressing
- 1 tablespoon sour cream adds tang and richness
- ½ teaspoon Dijon mustard optional, but adds depth
For Cooking:
- 2 tablespoons olive oil for searing the chicken
Ingredient Notes:
- Provolone swap: Mozzarella or Monterey Jack work if you're out of provolone.
- No buttermilk? You can make your own: mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
- Spice it up: Add a pinch of red pepper flakes to the crust for a kick of heat.
Instructions
Marinate the Chicken
- Start by tenderizing the chicken. In a bowl, combine the buttermilk, garlic powder, onion powder, and a pinch of salt and pepper. Add the chicken breasts, making sure they’re fully submerged. Let them marinate in the fridge for at least 30 minutes (or up to 2 hours) to soak up all that flavor.
- Pro Tip: Marinating not only enhances flavor, but the buttermilk also helps keep the chicken extra moist.
Prepare the Parmesan Crust
- While the chicken is marinating, let’s get the crust ready. In a shallow dish, mix together the Parmesan cheese, shredded provolone, panko breadcrumbs, and Italian seasoning. Stir until it’s evenly combined. In another small bowl, melt the butter.
Coat the Chicken
- After marinating, remove the chicken breasts from the buttermilk, letting any excess liquid drip off. Dip each chicken breast into the melted butter, then coat it generously with the Parmesan breadcrumb mixture. Make sure every inch is covered for that perfect crispy crust.
- Tip: Press gently on the breadcrumbs to help them stick better and form a thick, crunchy layer.
Pan-Seared Perfection
- Warm olive oil in a skillet over medium-high heat. When the oil is hot, place the coated chicken breasts in the pan. Cook for about 3-4 minutes on each side until they’re golden and crispy. The crust should have a beautiful, crunchy texture.
- Pro Tip: Don’t overcrowd the pan! You want to give each piece enough space to get that perfect sear.
Finish in the Oven
- Once the chicken is browned on both sides, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). This ensures the chicken is fully cooked while keeping it juicy inside.
- Tip: Use a meat thermometer to check the internal temperature for optimal results.
Rest Before Serving
- Allow the chicken to rest for 5 minutes after cooking before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.