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:

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with foil for easy cleanup.
2. 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.
3. Move the chicken to the prepared baking dish and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
4. While the chicken finishes cooking, stir together the Parmesan, Panko, melted butter, and garlic powder in a small bowl.
5. Once the chicken is done, top each breast with a slice of Provolone and spoon the Parmesan mixture over the top.
6. 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!
7. Remove from the oven, sprinkle with fresh parsley if you like, and serve while everything is still warm and melty.