Longhorn Parmesan Crusted Chicken
Juicy grilled chicken topped with a crispy, cheesy Parmesan crust – a restaurant-quality meal made at home!
Equipment
- Oven
- Oven-Safe Skillet
- Mixing Bowl
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Parmesan Crust
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded Provolone cheese
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
For the Crispy Topping
- 1/4 cup Panko breadcrumbs
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 400°F (200°C).
- Butterfly the chicken breasts and pound them to an even thickness.
- Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until golden brown. Remove from heat.
- In a small bowl, mix Parmesan, Provolone, mayonnaise, Dijon mustard, garlic powder, and smoked paprika to form a paste.
- Spread the Parmesan mixture over the seared chicken.
- In another small bowl, mix the Panko breadcrumbs with melted butter and sprinkle over the Parmesan layer.
- Transfer the skillet to the oven and bake for 10-12 minutes until the topping is golden and crispy.
- Serve hot with your favorite side dishes.
Notes
Want a smoky flavor? Grill the chicken instead of pan-searing.
For extra cheesiness, mix cheddar cheese into the Parmesan crust.
Store leftovers in the fridge for up to 3 days.
For extra cheesiness, mix cheddar cheese into the Parmesan crust.
Store leftovers in the fridge for up to 3 days.