Copycat Longhorn Parmesan Crusted Chicken | Cooking with Katie Cross
Copycat Longhorn Parmesan Crusted Chicken
5 mins prepServes 4
This Copycat LongHorn Parmesan Crusted Chicken features juicy, seasoned chicken breasts pan-seared to perfection, then topped with a creamy ranch and cheese mixture and a buttery Parmesan panko crust.
0 Rub olive oil over both sides of the chicken breasts, then evenly season with seasoned salt, Italian seasoning, onion powder, garlic powder, and paprika.
1 Heat a large skillet over medium-high heat and cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F.
2 In a medium bowl, combine the melted butter and panko bread crumbs, stirring until the crumbs are fully coated.
3 In a separate small bowl, mix together the ranch dressing, Parmesan cheese, and provolone cheese until smooth.
4 Spoon the cheese and ranch mixture evenly over each chicken breast, then sprinkle the buttered bread crumbs on top.
5 Place the chicken under the broiler on high for 3–4 minutes, or until the cheese is melted and the bread crumbs are lightly browned. Serve warm and enjoy.
