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LongHorn-Style Parmesan Crusted Chicken
Melissa Hart

LongHorn-Style Parmesan Crusted Chicken

A thin layer of ranch-seasoned cheese keeps this chicken juicy, while a quick broil browns the crumb cap. Flatten the breasts evenly and watch the broiler continuously so the center finishes before the topping burns.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets 5 oz each
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded provolone
  • 1/4 cup ranch dressing
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan
  • 2 tbsp melted unsalted butter

Method
 

  1. Heat the oven to 425°F, brush the chicken with oil, and season it with the salt and pepper.
  2. Bake the cutlets on a sheet pan for 13 to 16 minutes until they reach 155°F in the center.
  3. Mix the provolone and ranch, then spread a thin layer over each cutlet.
  4. Combine the panko, Parmesan and melted butter and press the crumbs over the cheese mixture.
  5. Broil for 2 to 4 minutes until browned and bubbling, confirming the chicken reaches 165°F before serving.