Description
A close-up of Longhorn Steakhouse Parmesan Chicken served with mashed potatoes and broccoli, topped with melted cheese and crispy crust.
Ingredients
4 boneless, skinless chicken breasts
½ cup all-purpose flour
1 cup bread crumbs (plain or Italian-style)
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika (optional for extra flavor)
Salt and pepper to taste
2 tablespoons olive oil (for searing)
Fresh parsley, chopped (for garnish)
For Topping (optional but recommended):
¼ cup ranch dressing or creamy garlic dressing
2 tablespoons melted butter
Instructions
Flatten the Chicken: Pound the chicken breasts to an even thickness using a meat mallet (about ¾-inch thick). Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Coat the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip into a shallow bowl of ranch (or skip this step and go straight to breading if not using dressing), followed by a mixture of bread crumbs and grated Parmesan cheese. Press the mixture onto the chicken to adhere well.
Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken breasts and cook for 3–4 minutes per side until golden brown. Remove from heat.
Add Toppings: Preheat your oven to 400°F (200°C). Spread a thin layer of ranch or garlic dressing on top of each chicken breast, then sprinkle generously with shredded mozzarella and a little extra Parmesan.
Bake: Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, let rest for a couple of minutes, then garnish with fresh chopped parsley. Serve with your favorite sides like mashed potatoes, steamed veggies, or a crisp salad.