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Copycat Longhorn Parmesan Crusted Chicken

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A comforting dish featuring chicken topped with a rich, creamy sauce and a crunchy panko crust, inspired by a fan-favorite from Longhorn Steakhouse.

Ingredients

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  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dry ranch seasoning mix
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • 1/2 cup shredded provolone cheese
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup panko bread crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease an oven-safe skillet or baking dish.
  2. Pat the chicken breasts dry with paper towels, then slice them in half horizontally or pound to an even thickness if needed.
  3. Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  4. Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Add the seasoned chicken breasts to the skillet in a single layer and sear for 3–4 minutes per side, or until golden and just cooked through.
  5. Transfer the seared chicken breasts to the prepared oven-safe skillet or baking dish, arranging them in a single layer.
  6. Whisk together the mayonnaise, sour cream, grated Parmesan cheese, dry ranch seasoning mix, minced garlic, and lemon juice in a medium bowl until thick and creamy. Taste the mixture and adjust seasoning if desired.
  7. Spoon the creamy Parmesan mixture evenly over each piece of chicken, spreading it almost to the edges.
  8. Sprinkle the shredded provolone cheese evenly over the creamy layer on top of the chicken breasts.
  9. Combine the shredded Parmesan cheese, panko bread crumbs, and melted unsalted butter in a separate small bowl. Stir until the crumbs are evenly coated.
  10. Sprinkle the buttery Parmesan panko mixture generously over the chicken, pressing lightly so it adheres.
  11. Place the chicken in the preheated oven and bake for 10–12 minutes, or until the cheese is melted, the topping is golden brown, and the chicken is heated through.
  12. Broil the chicken for 1–2 additional minutes for extra color, watching closely so the topping does not burn.
  13. Remove from oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley before serving. Enjoy with your favorite sides!

Notes

For best results, use fresh ingredients and allow the chicken to rest after baking for juicier meat.

Nutrition

Find it online: https://www.glutenfreez.com/copycat-longhorn-parmesan-crusted-chicken/