Longhorn Parmesan Chicken
A quick and easy baked chicken dish with a crunchy panko crust and creamy ranch-parmesan layer.
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.
Notes
Let the chicken rest for 5 minutes after baking to keep juices inside. Store leftovers in an airtight container in the fridge for up to 3 days.