Parmesan Crusted Chicken Longhorn (Printable Version)

Juicy grilled chicken with creamy ranch, melted cheese, and a crispy Parmesan herb crust inspired by Longhorn Steakhouse.

# What You'll Need:

01 - 4 boneless chicken breasts

02 - 1 tbsp olive oil

03 - 1 tsp garlic powder

04 - 1 tsp paprika

05 - Salt and pepper to taste

06 - 1/2 cup ranch dressing

07 - 1/2 cup shredded mozzarella cheese

08 - 1/2 cup shredded provolone cheese

09 - 1/4 cup grated Parmesan cheese

10 - 1/4 cup panko breadcrumbs

11 - 1 tbsp melted butter

12 - 1 tsp dried parsley

01 - Pound chicken breasts to an even thickness. Rub with olive oil, then season with garlic powder, paprika, salt, and pepper.

02 - Grill or pan-sear the seasoned chicken over medium-high heat for 6-7 minutes per side until golden brown and cooked through.

03 - Preheat oven to 220°C (425°F). Transfer the cooked chicken to a baking tray.

04 - Spoon ranch dressing evenly over each chicken breast. Sprinkle with combined mozzarella and provolone cheeses.

05 - In a bowl, combine grated Parmesan, panko breadcrumbs, melted butter, and dried parsley. Sprinkle this mixture on top of the cheese layer.

06 - Bake for 5-7 minutes until the cheese is completely melted and the crust turns golden and crispy.

01 - For best results, ensure chicken is pounded to even thickness for uniform cooking.

02 - Let chicken rest 5 minutes after baking before serving to allow juices to redistribute.