why make this recipe
This Longhorn Parmesan Chicken is quick and tasty. It gives a crunchy top and a cheesy, creamy layer. You can make it on a weeknight with few ingredients. Kids and adults like the flavor.
introduction
Longhorn Parmesan Chicken is a simple baked chicken with a ranch-parmesan layer and a panko crust. The chicken stays moist and the crust turns golden and crunchy. You do not need deep frying or hard work. Follow the steps and you will get a nice, fast dinner.
how to make Longhorn Parmesan Chicken
Start by seasoning the chicken. Mix the parmesan cheese with ranch dressing and spread it over the chicken. Press the panko mixed with olive oil onto the cheese. Bake until the chicken is cooked and the crust is golden. The full ingredient list and step-by-step directions are below.
Ingredients :
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup parmesan cheese
- 1/4 cup ranch dressing
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Directions :
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt, pepper, and garlic powder.
- In a bowl, mix parmesan cheese and ranch dressing until combined.
- Spread the mixture evenly over each chicken breast.
- In another bowl, combine panko breadcrumbs with olive oil.
- Press the breadcrumb mixture onto the chicken over the cheese layer.
- Place the chicken in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
- Serve hot.
how to serve Longhorn Parmesan Chicken
Serve the chicken hot from the oven. It goes well with steamed vegetables, a side salad, mashed potatoes, or rice. Slice the chicken and put it on top of a green salad for a lighter meal. Add lemon wedges if you like a bright touch.
how to store Longhorn Parmesan Chicken
Let the chicken cool to room temperature for up to 2 hours. Store in an airtight container in the fridge for up to 3 days. To freeze, wrap pieces tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm so the crust stays crisp.
tips to make Longhorn Parmesan Chicken
- Pat the chicken dry before seasoning so the topping sticks better.
- Press the panko firmly onto the cheese layer for a good crust.
- Use fresh grated parmesan for better flavor.
- Do not overbake; check with a meat thermometer for 165°F (74°C) inside.
- Let the chicken rest 5 minutes after baking to keep juices inside.
variation (if any)
- Add 1 teaspoon dried Italian herbs to the parmesan mix for more flavor.
- Mix chopped fresh parsley into the panko for color.
- Swap ranch dressing for mayo or plain Greek yogurt if you prefer.
- Use crushed cornflakes instead of panko for a different crunch.
FAQs
Q: Can I use bone-in chicken?
A: Yes. Increase the bake time and check doneness with a meat thermometer.
Q: Can I make this gluten-free?
A: Use gluten-free panko or crushed gluten-free crackers to replace the panko crumbs.
Q: Can I prepare it ahead?
A: Yes. Assemble the chicken in the baking dish, cover, and refrigerate for a few hours before baking.
Q: Is the ranch dressing necessary?
A: It helps the parmesan stick and adds tang. You can use mayo or yogurt instead.
Q: Can I air fry this?
A: Yes. Air fry at 375°F (190°C) for about 12-18 minutes, checking for doneness.
Conclusion
For another take on this dish, you can compare recipes like Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook. If you want more step photos and tips, see Longhorn Parmesan Crusted Chicken – The Country Cook. For a similar copycat version with different notes, check Longhorn Crusted Parmesan Chicken CopyCat – Melissa Jo Real Recipes.
Longhorn Parmesan Chicken
Ingredients
Chicken Preparation
- 4 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Topping Mixture
- 1/2 cup parmesan cheese Use freshly grated for better flavor.
- 1/4 cup ranch dressing Can be substituted with mayo or plain Greek yogurt.
- 1 cup panko breadcrumbs Use gluten-free options if required.
- 2 tablespoons olive oil To mix with panko.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt, pepper, and garlic powder.
- In a bowl, mix parmesan cheese and ranch dressing until combined.
- Spread the mixture evenly over each chicken breast.
- In another bowl, combine panko breadcrumbs with olive oil.
- Press the breadcrumb mixture onto the chicken over the cheese layer.
Baking
- Place the chicken in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
Serving
- Serve hot from the oven with steamed vegetables, salad, mashed potatoes, or rice.
