Longhorn Parmesan Crusted Chicken (Printable)
Grilled chicken breasts with a creamy Parmesan-provolone crust and crunchy panko, ready in 40 minutes.
# What You’ll Need:
→ 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
→ 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
→ Breading
12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese
# How-To Steps:
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. Brush both sides of each breast with olive oil and season 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 to 4 minutes per side until golden brown. 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. Spread the mixture evenly over the top of each chicken breast.
05 - In a separate bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle generously over the Parmesan crust layer on each 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 - Let the chicken rest for 2 minutes before serving. Pairs well with mashed potatoes or a fresh garden salad.
# Expert Advice:
01 -
- That crispy Parmesan provolone crust alone is worth firing up the oven for, and it comes together with ingredients you probably already have sitting in your fridge.
- The sear then bake method gives you restaurant quality juiciness without needing a grill or any fancy equipment.
02 -
- Do not skip the searing step because it locks in juices and creates a flavor foundation that the oven baking alone simply cannot achieve.
- If your chicken breasts are very thick, slice them horizontally to create thinner cutlets rather than pounding them into submission, which can tear the meat.
03 -
- Use a meat thermometer rather than guessing because overcooked chicken under that beautiful crust is a tragedy that is entirely preventable.
- Toast the panko in a dry skillet for two minutes before mixing it with butter for an even deeper golden crunch that will have people asking for your secret.