Longhorn Parmesan Crusted Chicken (Printable)
Grilled chicken breasts with a creamy Parmesan-provolone topping and crisp panko crust, served hot.
# What You’ll Need:
→ 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 freshly ground black pepper, to taste
→ 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 herb blend
→ Breading Topping
12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
# How To Make:
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. 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 fully 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, shredded provolone, and dried Italian herbs. Stir until well blended. Spread this mixture evenly over the top of each seared chicken breast.
05 - In a separate bowl, toss panko breadcrumbs with melted butter and grated Parmesan until evenly coated. Sprinkle the mixture generously over the Parmesan crust 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 oven and let the chicken rest for 2 minutes before serving. This allows the juices to redistribute for a more tender result.
# Expert Advice:
01 -
- That crispy cheesy crust on top of juicy chicken honestly rivals any restaurant version you have ever paid triple for.
- It looks incredibly impressive but the whole thing comes together with pantry staples in under an hour.
02 -
- Do not skip the searing step because that golden crust on the chicken is what locks in the juices and gives the Parmesan topping something to hold on to.
- Check the internal temperature with a meat thermometer because overcooked chicken under that beautiful crust is a heartbreaking discovery.
03 -
- Let the chicken rest for five minutes after searing before adding the topping so the surface is not so hot that it melts the creamy layer right off.
- Broil for the last 60 seconds if you want an extra deep golden color but watch it like a hawk because the line between perfect and burnt is heartbreakingly thin.