Longhorn Parmesan Crusted Chicken

This Longhorn Parmesan Crusted Chicken recipe transforms ordinary chicken into a restaurant-quality meal with a golden, crispy parmesan crust. Made with mayo and ranch dressing, it's juicy inside, crispy outside, and ready in just 30 minutes!

No ratings yet

Print Pin

Course: Main Course

Cuisine: American

Keyword: copycat Longhorn Steakhouse recipe, easy chicken dinner, Longhorn Parmesan Crusted Chicken recipe, mayo ranch chicken, parmesan crusted chicken

Prep Time: 15

Cook Time: 20

Servings: servings

Calories: 420kcal

Cost: $15

Equipment

1 Meat mallet If you don't have one, a heavy rolling pin wrapped in plastic wrap works too.
1 Oven-safe skillet I use Grandma's 12-inch cast iron skillet, but any oven-safe skillet works beautifully.
2 Shallow dishes Wide dishes make the coating process much neater.
1 Instant-read thermometer Takes the guesswork out of knowing when your chicken is perfectly cooked.

Ingredients

4 boneless, skinless chicken breasts About 6-7 oz each
1/2 cup mayonnaise
1/4 cup ranch dressing
1 teaspoon honey Grandma's secret ingredient!
1/2 cup Italian breadcrumbs
1/4 cup panko breadcrumbs For extra crunch
1/2 cup grated parmesan cheese Freshly grated works best
1/4 cup shredded provolone cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter Cut into small pieces
2 tablespoons fresh parsley Chopped, for garnish

Instructions

Let rest 5 minutes before serving. Garnish with chopped parsley.
Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
Season both sides of the chicken breasts with salt, pepper, and garlic powder.
In a shallow dish, mix together mayonnaise, ranch dressing, and honey until smooth.
In another shallow dish, combine Italian breadcrumbs, panko breadcrumbs, grated parmesan cheese, shredded provolone cheese, and Italian seasoning.
Heat olive oil in an oven-safe skillet over medium-high heat.
Coat each chicken breast in the mayo mixture, then press into breadcrumb mixture. Let rest 5 minutes.
Place the coated chicken breasts in the hot skillet and cook for about 3-4 minutes on each side until golden brown.
Top each chicken breast with remaining cheese mixture and dot with butter.
Transfer skillet to oven and bake for 12-15 minutes or until internal temp reaches 165°F.
Broil for final 1-2 minutes for extra golden crust, watching carefully.
Let rest 5 minutes before serving. Garnish with chopped parsley.

Notes

For a gluten-free version, replace regular breadcrumbs with gluten-free varieties. A mix of gluten-free panko and almond flour creates the best crispy crust.
For a lower-calorie option, substitute Greek yogurt for the mayo and use reduced-fat cheese.
Letting the coated chicken rest in the fridge for 15 minutes before cooking helps the crust adhere.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven for 10-15 minutes for best results.
Pair with roasted veggies or a garden salad for a complete meal.

Nutrition