Description
A delicious homemade version of Longhorn Steakhouse’s famous Parmesan Crusted Chicken, featuring tender grilled chicken breasts topped with a creamy ranch spread, melted cheese, and a crispy Parmesan crust.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup ranch dressing
- 1/4 cup sour cream
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F (200°C).
- Rub chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper.
- Grill chicken over medium heat or pan-sear for about 4-5 minutes per side, until cooked through.
- In a small bowl, mix ranch dressing and sour cream to create the creamy spread.
- In another bowl, mix Parmesan cheese, panko breadcrumbs, and melted butter.
- Place cooked chicken on a baking sheet. Spread ranch mixture over each piece.
- Top with provolone cheese and then the Parmesan breadcrumb mixture.
- Bake for 10-12 minutes, or until cheese is melted and the crust is golden brown.
- Serve hot with your favorite side dishes.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
- Broil for 1-2 minutes at the end for a crispier topping.
- Can substitute provolone with mozzarella if preferred.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 480
- Sugar: 2g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 115mg