Longhorn Parmesan Crusted Chicken (Printable)
Grilled chicken breasts with a creamy Parmesan-provolone topping and crunchy panko for a golden, hearty main.
# 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
# How To Make It:
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 for uniform 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 the chicken for 3 to 4 minutes per side until a golden crust forms. Do not cook through. Transfer the seared chicken 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 this mixture evenly over the top of each seared chicken breast.
05 - In a separate bowl, toss panko breadcrumbs with melted butter and grated Parmesan cheese until the crumbs are evenly coated. Sprinkle the mixture generously over the Parmesan crust layer on each chicken 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 the chicken rest for 2 minutes before serving. Pair with mashed potatoes or a fresh garden salad.
# Expert Hints:
01 -
- That creamy Parmesan provolone crust gets golden and bubbly in a way that feels like restaurant magic but happens in your own oven.
- Seared chicken stays incredibly juicy because you finish it in the oven instead of drying it out in a pan.
- The whole thing comes together in forty minutes with ingredients you probably already have lurking in your fridge and pantry.
02 -
- Do not skip the stovetop sear because that step is what locks in the juices and gives you the texture contrast between the crispy outside and the tender inside.
- If your chicken breasts are very thick, slice them horizontally or pound them down before seasoning or the center will still be raw when the topping is already burning.
03 -
- Take the chicken out of the fridge fifteen minutes before cooking so it sears more evenly instead of being cold in the center when the outside is already done.
- Broil for the last sixty seconds if you want an extra dark golden crunch on top but watch it like a hawk because it goes from perfect to burnt in seconds.