Steakhouse’s Parmesan Crusted Chicken

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika

For the Parmesan Crust:

• ½ cup shredded Parmesan cheese
• ¼ cup shredded provolone cheese
• ¼ cup Panko breadcrumbs
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley

For the Ranch Spread:

• ¼ cup ranch dressing
• 2 tbsp grated Parmesan cheese
• 1 tsp minced garlic (optional)

Instructions:

1. Prepare the Chicken:

1. Preheat the oven to 400°F (200°C).
2. Pound the chicken breasts to even thickness using a meat mallet (about ½ inch thick).
3. Season both sides of the chicken with olive oil, salt, pepper, garlic powder, onion powder, and paprika.
4. Heat a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown but not fully cooked through.

2. Prepare the Parmesan Crust:

1. In a small bowl, mix together the Parmesan cheese, provolone cheese, Panko breadcrumbs, melted butter, garlic powder, and dried parsley.

3. Prepare the Ranch Spread:

1. In another small bowl, combine the ranch dressing, grated Parmesan cheese, and minced garlic (optional). Set aside.

4. Assemble and Bake:

1. Place the seared chicken breasts on a baking sheet.
2. Spread a thin layer of the ranch mixture over the top of each chicken breast.
3. Press the Parmesan crust mixture on top of the ranch spread.
4. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the Parmesan crust is golden and crispy.

5. Serve:

Serve the Parmesan Crusted Chicken with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.

Enjoy your homemade Longhorn Steakhouse Parmesan Crusted Chicken!