Longhorn Steakhouses Parmesan Crusted Chicken (Print Version)

Grilled chicken with creamy Parmesan-provolone topping and crunchy panko crust, ready in about 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

# Directions:

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 for uniform cooking. 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 skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until a golden crust forms. The chicken should not be cooked through at this stage. Transfer seared breasts to the prepared baking sheet.
04 - In a small mixing bowl, combine mayonnaise, sour cream, grated Parmesan cheese, shredded provolone cheese, 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 unsalted butter and grated Parmesan cheese until evenly coated. Sprinkle the breadcrumb mixture generously over the Parmesan layer on each breast.
06 - Bake for 12 to 15 minutes, until the internal temperature of the chicken reaches 165°F and the topping is golden brown and bubbly.
07 - Remove from the oven and let the chicken rest for 2 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • That golden Parmesan crust tastes like something you would proudly serve at a dinner party, yet it comes together with ingredients you probably already have.
  • The combination of creamy mayo and sour cream under a crunchy panko topping creates a texture contrast that will have everyone at the table asking for the recipe.
02 -
  • Do not skip the searing step because that Maillard browning adds a depth of flavor that the oven alone simply cannot replicate.
  • If your chicken breasts are particularly thick, butterfly them before pounding because uneven chicken means dry edges and raw centers.
03 -
  • Use a meat thermometer every single time because guessing is how chicken goes from perfect to parched in about ninety seconds.
  • Grate your own Parmesan from a wedge rather than using pre grated because the fresh stuff melts smoother and tastes noticeably sharper.

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