Perfect Parmesan Crusted Chicken: 1 Taste

Hey everyone! Anna here, your go-to food lover for simple and seriously tasty chicken dinners that make everyday cooking a joy. You know, I’m always on the hunt for those dishes that are crowd-pleasers AND don’t take forever. That’s exactly why I fell head-over-heels for making Longhorn Steakhouse’s Parmesan Crusted Chicken right in my own kitchen. It’s got that perfect juicy, cheesy inside and a golden, super crispy coating that just screams comfort food. Trust me, this is going to be your new favorite weeknight meal!

Why You’ll Love This Longhorn Steakhouse’s Parmesan Crusted Chicken

Honestly, what’s not to love here? This Longhorn Steakhouse’s Parmesan Crusted Chicken recipe is a total winner for so many reasons:

• Super Easy: Seriously, you can whip this up even on a busy weeknight. It’s straightforward from start to finish.
• Flavor Explosion: You get that incredible cheesy Parmesan flavor from the spread and the crunchy crust. It’s SO good.
• Kid-Approved (and Adult-Approved!): Even the pickiest eaters usually devour this. It’s comforting, familiar, and just plain delicious.
• That Crispy Texture: That panko and cheese topping gets perfectly golden and satisfyingly crunchy. It’s pure magic!
• Restaurant Quality at Home: You get that amazing taste and texture you love from Longhorn, but without leaving your house!

Ingredients for Authentic Longhorn Steakhouse’s Parmesan Crusted Chicken

Okay, let’s get down to business with what you’ll need to make this amazing Longhorn Steakhouse’s Parmesan Crusted Chicken. It’s all about these simple ingredients coming together:

• 4 boneless, skinless chicken breasts – make sure they’re a nice, even thickness!
• 1 tablespoon olive oil – just for searing, nothing fancy needed.
• Salt and pepper to taste – season them up!
• 1 teaspoon garlic powder – for that savory kick.
• 1 teaspoon paprika – adds a little color and depth.
• 1/4 cup ranch dressing – this is our secret binder for the first layer of cheese!
• 2 tablespoons grated Parmesan cheese – for mixing into the ranch.
• 1/2 cup shredded Parmesan cheese – gotta have plenty for that crust!
• 1/2 cup shredded provolone or mozzarella cheese – I love the meltiness it adds.
• 1/4 cup panko breadcrumbs – these give the best crunch.
• 1 tablespoon melted butter – helps toast those breadcrumbs perfectly.
• 1 teaspoon dried parsley – for a little color and freshness.

Ingredient Notes and Simple Substitutions

A few little notes to make sure your Longhorn Steakhouse’s Parmesan Crusted Chicken is spot-on! Pounding the chicken breasts to an even thickness is key so they cook evenly – don’t skip that step! If you don’t have ranch dressing, a creamy Caesar dressing or even a thick Greek yogurt mixed with a little lemon juice and garlic powder can work in a pinch. For the shredded cheese in the crust, while Parmesan and provolone/mozzarella are fantastic, feel free to play around! A sharp cheddar or a Monterey Jack would also be delicious additions. Just make sure you’re using *shredded* cheese for the topping – it melts and binds so much better than grated. And panko breadcrumbs are really where it’s at for that signature crunch; regular breadcrumbs won’t give you quite the same texture.

Mastering the Art of Longhorn Steakhouse’s Parmesan Crusted Chicken: Step-by-Step Instructions

Alright, let’s get this deliciousness made! Making this Longhorn Steakhouse’s Parmesan Crusted Chicken is honestly as easy as 1-2-3, but with a few little tricks that make it truly special. Follow along, and you’ll have a restaurant-quality meal on your table in no time!

1. First things first, get that oven preheated to 400°F (that’s 200°C). While it’s warming up, grab your chicken breasts. You want them to be an even thickness so they cook through perfectly. I usually just lay them between two pieces of plastic wrap or parchment paper and give them a gentle pound with a meat mallet or even a rolling pin. Just don’t go crazy and smash them! Then, season both sides generously with salt, pepper, garlic powder, and paprika. That’s your flavor base right there.
2. Next, heat up a skillet with that tablespoon of olive oil over medium-high heat. Once it’s nice and hot – you know, shimmering a bit – carefully add your seasoned chicken breasts. Sear them for about 3 to 4 minutes per side. You’re looking for a beautiful golden-brown color. This step adds so much flavor and helps lock in the juices! After searing, transfer those lovely chicken breasts into your baking dish.

3. Now for the creamy, cheesy goodness! In a small bowl, mix together the ranch dressing and the 2 tablespoons of grated Parmesan cheese. It’ll make a nice, sort of thick spread. Take a spoon and spread this mixture evenly over the top of each seared chicken breast. This is your first layer of flavor, and trust me, it’s a good one.
4. Time for that glorious crispy crust! In a separate bowl, combine the 1/2 cup shredded Parmesan cheese, the 1/2 cup shredded provolone or mozzarella, the panko breadcrumbs, the melted butter, and the dried parsley. Give it all a good mix until those breadcrumbs are nicely coated.
5. Now, spoon this cheesy, crunchy mixture over the ranch-covered chicken breasts. Gently press it down with your fingers or the back of your spoon to help it stick. You want that crust to stay put while it bakes!
6. Pop that baking dish into your preheated oven and bake for about 15 to 18 minutes. You’ll know it’s ready when the chicken is cooked all the way through (an instant-read thermometer should read 165°F or 74°C in the thickest part) and that topping is golden brown and bubbly.
7. For an extra-crispy crust, you can pop the dish under the broiler for the last minute or two. Just keep a super close eye on it – that topping can go from golden to burnt pretty fast!
8. Finally, and this is important, let the chicken rest in the baking dish for about 5 minutes before you serve it. This allows the juices to redistribute, making your Longhorn Steakhouse’s Parmesan Crusted Chicken even more tender and moist.

Essential Equipment for Your Parmesan Crusted Chicken Journey

To make this amazing Longhorn Steakhouse’s Parmesan Crusted Chicken, you won’t need anything too fancy, but having these on hand will make your cooking experience super smooth. You’ll definitely want a good oven-safe skillet, or a baking dish. A couple of mixing bowls are essential for prepping the cheese spread and the crust mixture. A small bowl for the ranch and Parmesan, and another for the crust ingredients is perfect. You’ll also need measuring cups and spoons, a whisk or fork for mixing, and a spoon or spatula for spreading and topping. Oh, and don’t forget your trusty meat mallet or rolling pin for pounding the chicken, and a good knife for any prep work!

Tips for Achieving Perfect Parmesan Crusted Chicken Every Time

Want your Longhorn Steakhouse’s Parmesan Crusted Chicken to be absolutely perfect every single time? Here are a few of my favorite little tricks. First off, pounding the chicken breasts to an even thickness is non-negotiable! This ensures everything cooks at the same rate, so you don’t have dry edges and a raw center. When you’re searing the chicken, don’t overcrowd the pan; give those pieces some space so they brown nicely instead of steaming. Make sure that ranch and Parmesan mixture is spread evenly – it acts like glue for the crust! And when you’re spooning on the crust, really press it down gently. That helps it adhere beautifully and get super crispy. If you’re unsure about doneness, a meat thermometer is your best friend; aim for that 165°F internal temperature. And for that extra crispy topping, watching the broiler like a hawk is key!

Frequently Asked Questions about Longhorn Steakhouse’s Parmesan Crusted Chicken

Got questions about making this incredible Longhorn Steakhouse’s Parmesan Crusted Chicken? I’ve got answers! It’s a pretty straightforward recipe, but a few things pop up, and I’m happy to help you nail it every time.

Q1: Can I skip the ranch dressing in the recipe?

You sure can! While the ranch dressing adds a lovely subtle tang and helps the first layer of cheese stick, you can substitute it. A good alternative is mixing the 2 tablespoons of grated Parmesan with a tablespoon of mayonnaise or even a bit of Dijon mustard. It won’t be exactly the same, but it’ll still give you that cheesy base for the crust.

Q2: How do I get the crust extra crispy like at the restaurant?

Ah, the crispy crust! That’s the dream, right? My top tip is to make sure you’re using panko breadcrumbs – they are lighter and crispier than regular breadcrumbs. Also, don’t skip the step where you mix the crust ingredients with melted butter; that helps toast them up beautifully. And for that ultimate crisp, definitely use the broiler for the last minute or two, but watch it like a hawk so it doesn’t burn!

Q3: My chicken breasts are really thick. What should I do?

Pounding them to an even thickness is super important for this Parmesan Crusted Chicken recipe. If your chicken breasts are naturally very thick, you might need to increase the baking time slightly, or pound them a bit thinner. Aim for about a 3/4-inch thickness all around. This ensures they cook through evenly without drying out the edges.

Q4: Can I use different kinds of cheese for the crust?

Absolutely! While the combo of Parmesan and provolone/mozzarella is classic for this easy chicken dinner, feel free to get creative. A sharp cheddar, Monterey Jack, or even a Gruyere would add a delicious twist. Just make sure you’re using shredded cheese for the best melt and adhesion.

Q5: How do I know when the chicken is cooked through?

The best way is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken breast. It should register 165°F (74°C). If you don’t have a thermometer, you can slice into the thickest part; the juices should run clear, and the meat should be opaque white, not pink.

Serving and Storing Your Delicious Parmesan Crusted Chicken

This Longhorn Steakhouse’s Parmesan Crusted Chicken is so versatile, it’s perfect with just about anything! I love serving it alongside a fresh green salad with a light vinaigrette, or some steamed broccoli or asparagus. Roasted potatoes or garlic mashed potatoes are also fantastic pairings – they soak up any extra cheesy goodness! If you happen to have leftovers (which is rare in my house!), storing them is super simple. Just let the chicken cool down completely, then pop it into an airtight container. It should keep nicely in the fridge for about 3 to 4 days. Reheating is just as easy, and I’ll tell you how below!

Storing and Reheating Your Parmesan Crusted Chicken

Got leftovers of your amazing Parmesan Crusted Chicken? Lucky you! Let them cool down completely before you store them. Pop them into an airtight container or wrap them well in plastic wrap and then foil. They’ll stay good in the fridge for about 3-4 days. When you’re ready to reheat, the oven is your best friend to keep that crust nice and crispy! Place the chicken on a baking sheet and warm it up in a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until it’s heated through. You can also use an air fryer on a lower setting for a few minutes. Avoid the microwave if you can, as it can make the crust a bit soggy.

Nutritional Information for Longhorn Steakhouse’s Parmesan Crusted Chicken

Now, let’s talk numbers! While every kitchen and ingredient can vary a little, here’s a good estimate of the nutritional info for one serving of this delicious Longhorn Steakhouse’s Parmesan Crusted Chicken. Keep in mind that these are approximate values, and your results might look a bit different depending on the specific brands you use and how you prepare it. It’s a pretty balanced meal, packed with protein and that amazing cheesy flavor!

• Serving Size: 1 chicken breast
• Calories: About 450
• Protein: Around 40g
• Fat: Roughly 25g
• Saturated Fat: Around 10g
• Carbohydrates: Approximately 15g
• Sodium: About 600mg

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