Longhorn Parmesan Crusted Chicken (Printable)

Grilled chicken breasts with a creamy Parmesan-provolone topping and crunchy panko, baked until golden in 40 minutes.

# 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 - 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 bowl, combine mayonnaise, sour cream, grated Parmesan cheese, shredded provolone cheese, and dried Italian herbs. 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. Sprinkle the mixture generously over the Parmesan crust layer on each chicken breast.
06 - Bake for 12 to 15 minutes, until the chicken is cooked through to an internal temperature of 165°F and the topping is golden and bubbly.
07 - Remove from the oven and let rest for 2 minutes before serving. Pair with mashed potatoes or a fresh garden salad.

# Cooking Tips:

01 -
  • That crackly, golden Parmesan crust tastes like something you would never believe came out of a home oven.
  • The creamy layer underneath keeps the chicken incredibly moist even if you accidentally overcook it slightly.
  • It looks like you spent hours but the hands on work is barely fifteen minutes.
02 -
  • Do not skip the searing step because it locks in juices and gives the chicken a head start on flavor.
  • If you spread the creamy layer too thin the topping will slide right off during baking so be generous.
03 -
  • Pound the chicken to an even thickness before seasoning and you will never have one dry end and one raw end again.
  • Let the Parmesan crust mixture sit for five minutes before spreading so the herbs hydrate and the flavors meld together.

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