Copycat Longhorn Parmesan Crusted Chicken
There’s something so comforting about a good, hearty chicken dinner—especially one with a bubbly layer of cheese and a crisp, golden crust. This easy, restaurant-inspired version brings all that cozy flavor right to your own kitchen. It’s simple enough for a weeknight, but special enough to serve when family or friends are gathered around your table.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1/2 cup Provolone cheese slices
- 1/4 cup Panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for a little color)
Instructions:
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with foil for easy cleanup.
- Season the chicken breasts generously with salt and pepper. In a hot skillet, sear them for about 3–4 minutes per side, just until they pick up a nice golden color.
- Move the chicken to the prepared baking dish and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken finishes cooking, stir together the Parmesan, Panko, melted butter, and garlic powder in a small bowl.
- Once the chicken is done, top each breast with a slice of Provolone and spoon the Parmesan mixture over the top.
- Switch the oven to broil and place the chicken back in for 2–3 minutes, just long enough for the cheese to melt and the crust to turn beautifully golden. Keep a close eye on it!
- Remove from the oven, sprinkle with fresh parsley if you like, and serve while everything is still warm and melty.
