Longhorn Steakhouses Parmesan Chicken (Printable)

Grilled chicken breasts finished with a creamy Parmesan-provolone topping and a crispy panko crust.

# What You'll Need:

→ For the 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

→ For the 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

→ For the Breading

12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
02 - Flatten chicken breasts lightly for even cooking. 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 3–4 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 seared chicken breast.
05 - In a separate bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese until evenly combined. Sprinkle the topping generously over the Parmesan crust layer on each breast.
06 - Bake for 12–15 minutes until the internal temperature of the chicken reaches 165°F and the topping is golden and bubbly.
07 - Remove from the oven and let the chicken rest for 2 minutes before serving. Pair with mashed potatoes or a fresh garden salad.

# Expert Advice:

01 -
  • That golden Parmesan crust gets crispy on top while staying creamy underneath, and honestly its addictive.
  • You get steakhouse quality without the steakhouse bill or the awkward wait for a table.
02 -
  • Do not skip the searing step because that Maillard crust underneath the cheese layer adds depth you simply cannot get from baking alone.
  • If your chicken breasts are very thick slice them horizontally to make cutlets instead of pounding them thin, which can tear the meat.
03 -
  • The Parmesan crust topping will slide right off if you do not press it firmly into the creamy layer before baking so really press it down with your palms.
  • Use a meat thermometer because the difference between perfectly juicy and slightly overcooked is literally two minutes in the oven.

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