Longhorn Steakhouses Parmesan Crusted Chicken (Printable)

Grilled chicken breasts with a creamy Parmesan-provolone crust and crisp panko topping; ready in 40 minutes.

# What you'll need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika
06 - Salt and black pepper, to taste

→ For the Parmesan Crust

07 - 1/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/3 cup shredded provolone cheese
11 - 1/2 teaspoon dried Italian herbs

→ For the Breading

12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
02 - Pound chicken breasts lightly to an even thickness. Brush both sides of each breast with olive oil, then season generously with garlic powder, onion powder, paprika, salt, and black pepper.
03 - Heat a grill pan or cast-iron skillet over medium-high heat. Sear chicken breasts for 3 to 4 minutes per side until a golden crust forms. The chicken should not be fully cooked at this stage. Transfer seared breasts to the prepared baking sheet.
04 - In a small mixing bowl, combine mayonnaise, sour cream, grated Parmesan, shredded provolone, and dried Italian herbs. Stir until well blended. Spread the mixture evenly over the top of each seared chicken breast.
05 - In a separate bowl, toss panko breadcrumbs with melted butter and grated Parmesan until the crumbs are evenly coated. Sprinkle the mixture generously over the Parmesan layer on each breast.
06 - Bake on the center rack for 12 to 15 minutes, until the internal temperature of the thickest breast reaches 165°F and the topping is golden and bubbly.
07 - Remove from the oven and let the chicken rest for 2 minutes before serving. This allows the juices to redistribute for a moist, tender result.

# Expert Tips:

01 -
  • The creamy Parmesan crust gets golden and bubbly in the oven and tastes like something you would absolutely pay restaurant prices for.
  • It uses a quick skillet sear then finishes in the oven so the chicken stays incredibly juicy inside.
  • You probably have most of these ingredients in your fridge and pantry right now.
02 -
  • Do not skip the sear because baking alone will not give you that deep caramelized flavor on the chicken.
  • If the panko is not browning by the end of the bake time switch to the broiler for one to two minutes but watch it like a hawk.
03 -
  • Pound the chicken to an even thickness before searing because thick spots stay raw while thin spots overcook and dry out.
  • Use freshly grated Parmesan from a wedge rather than pre shredded because it melts smoother and tastes significantly better.

Go Back