Can I make Parmesan Crusted Chicken without an oven?

While the traditional recipe involves baking, you can also pan-fry Parmesan Crusted Chicken in a skillet with some oil until it's golden brown and cooked through. Just be sure to use medium heat to prevent burning the crust.

Can I prepare this Longhorn Parmesan Crusted Chicken recipe in advance?

While it's best to enjoy Parmesan Crusted Chicken fresh for the crispiest texture, you can prepare the chicken and breadcrumb mixture in advance and store them separately. When you're ready to cook, coat the chicken and bake it for the freshest taste.

Is Longhorn Parmesan Crusted Chicken gluten-free?

The traditional Longhorn Parmesan Crusted Chicken recipe is not gluten-free because it uses breadcrumbs. However, you can make a gluten-free version by using gluten-free breadcrumbs or crushed gluten-free crackers in the crust.

Delicious Longhorn Parmesan Crusted Chicken Recipe

Description

Here’s the ideal Longhorn Parmesan Crusted Chicken Breast Recipe for a delicious dining experience – a fantastic homemade copycat!

Ingredients

Scale

6 Thin Boneless Skinless Chicken Breast
5 tbsp. Olive Oil, divided
1/2 tbsp. Kosher salt
2 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 lemon squeezed
2 garlic cloves, minced
2 oz. cream cheese, softened
2/3 c. mayo
1 tsp. Italian Seasoning
2 tsp. Ranch Dressing seasoning
Pinch of salt and pepper
2 tsp. Lemon juice
6 Provolone Cheese Slices
1 c. panko breadcrumbs
2 tbsp. Butter
1/2 c. Grated Parmesan Cheese or shredded

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375 degrees.
Take the chicken breast and place them in a storage airtight container. In a small bowl, combine the marinade ingredients (i.e., 3 tablespoons of olive oil, kosher salt, pepper, onion powder, garlic powder, lemon juice, and garlic cloves). Mix in a small bowl. Pour the marinade over the chicken and place in the refrigerator for at least 30 minutes, but 1-2 hours is recommended.
Heat a large cast iron skillet on medium to high heat. Add the remaining olive oil. Feel free to add more oil if needed. Use tongs and add 3-4 chicken breasts to the heated skillet. Sear on both sides for 5 minutes and the side is golden brown. The internal temperature should reach 165 degrees.
Place the chicken breast in a 9X13 baking dish.
Cover with aluminum foil once the chicken is finished cooking and set aside.
Mix cream cheese (or sour cream), mayo, ranch dressing seasoning, lemon juice, and a pinch of salt Italian Seasoning in a small bowl. Mix until smooth.
Toast the panko bread crumbs using a small skillet by melting the two tablespoons of butter on medium to high heat. Add the bread crumbs and toast until they turn a golden brown color. Immediately take off the heat.
Remove the aluminum foil from the chicken. Place a heaping tablespoon of the mayo mixture on the chicken breast. Add a slice of provolone on top of the mayo mixture. Sprinkle the Parmesan Cheese (grated or shredded) in with the cooled bread crumbs and sprinkle on top of the cheese.
Sprinkle with dried parsley leaves and cook in the oven uncovered for 10 minutes until the cheese has melted. Remove from oven and let cool slightly and serve.

Prep Time: 40-50 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Cook
Cuisine: American