Longhorn Parmesan Crusted Chicken (Print Version)
Grilled chicken breasts topped with a creamy Parmesan-provolone crust and crunchy panko, ready in 40 minutes.
# 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 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 herbs
→ Breading
12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
# How to Cook:
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. Do not cook through. Transfer seared breasts to the prepared baking sheet.
04 - In a small mixing bowl, combine mayonnaise, sour cream, grated Parmesan cheese, shredded provolone cheese, and dried Italian herbs. Stir until well blended. Spread the mixture evenly over the top of each chicken breast.
05 - In a separate bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the breadcrumb mixture generously over the Parmesan crust layer on each breast.
06 - Bake for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the topping is golden and bubbly.
07 - Remove from the oven and let rest for 2 minutes before serving. Pair with mashed potatoes or a fresh garden salad.
# Expert Advice:
01 -
- That creamy, cheesy crust forms a golden shell on top of perfectly seasoned chicken that rivals any steakhouse version.
- It looks like you spent hours but the whole thing comes together in about forty minutes with zero fancy techniques.
02 -
- Do not skip the searing step because it locks in juices and creates a flavor foundation that the oven baking alone cannot achieve.
- If your chicken breasts are very thick, slice them horizontally or pound them thinner so the outside does not overcook before the center is done.
03 -
- If the topping is not browning enough during the last two minutes, switch the oven to broil and watch it like a hawk because it goes from golden to burnt in seconds.
- Let the creamy Parmesan mixture sit at room temperature for ten minutes before spreading so it is soft and easy to work with.