Longhorn Parmesan Chicken (Print version)
Crispy breaded chicken with Parmesan crust, creamy ranch sauce, and melted cheese topping.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
→ Breading
07 - ½ cup all-purpose flour
08 - 2 large eggs
09 - 1 tablespoon whole milk
10 - 1 cup panko breadcrumbs
11 - ½ cup grated Parmesan cheese
→ Ranch Parmesan Sauce
12 - 1 cup ranch dressing
13 - ¼ cup grated Parmesan cheese
14 - 1 tablespoon fresh parsley, chopped (optional)
→ Cheese Topping
15 - 1 cup shredded Monterey Jack cheese
16 - 1 cup shredded Parmesan cheese
# Cooking steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to an even thickness of about ¾ inch.
03 - Season both sides of each chicken breast evenly with garlic powder, onion powder, paprika, salt, and black pepper.
04 - Arrange three shallow bowls: place flour in the first, beat eggs with milk in the second, and combine panko breadcrumbs with ½ cup Parmesan cheese in the third.
05 - Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko-Parmesan blend, ensuring full even coverage on all sides.
06 - Heat a thin layer of oil in a large skillet over medium-high heat. Sear breaded chicken breasts for 2–3 minutes per side until golden brown and crisp.
07 - Transfer seared chicken to the prepared baking sheet. Bake for 15–20 minutes until the internal temperature reaches 165°F.
08 - While the chicken bakes, stir together ranch dressing, ¼ cup Parmesan cheese, and chopped parsley in a small mixing bowl until well combined.
09 - Remove chicken from the oven. Spoon ranch Parmesan sauce evenly over each breast. Sprinkle shredded Monterey Jack and remaining Parmesan cheese on top.
10 - Return chicken to the oven and broil for 2–3 minutes until the cheese is fully melted and bubbly. Serve hot, garnished with additional parsley if desired.
# Tips from flavorandfeast:
01 -
- The double cheese situation, Parmesan in the breading and melted on top, creates a crust that is genuinely addictive.
- You get that satisfying pan fried crunch followed by a creamy ranch sauce that ties everything together beautifully.
02 -
- Do not skip pounding the chicken flat because uneven breasts lead to dry ends and raw centers, a lesson I learned the hard way early on.
- Letting the breaded chicken rest for five minutes before searing helps the coating adhere so you are not watching your beautiful crust fall off into the pan.
03 -
- Use one hand for the dry bowl and one for the wet to avoid the dreaded club hand situation where your fingers become breaded instead of the chicken.
- Watch the broiler like a hawk because the difference between beautifully bubbly cheese and a blackened disaster is about 45 seconds.