Longhorn Parmesan Chicken (Print View)
Crispy Parmesan-breaded chicken with creamy ranch-Parmesan sauce and melted Monterey Jack.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
→ Breading
07 - ½ cup all-purpose flour
08 - 2 large eggs
09 - 1 tablespoon milk
10 - 1 cup panko breadcrumbs
11 - ½ cup grated Parmesan cheese
→ Ranch Parmesan Sauce
12 - 1 cup ranch dressing
13 - ¼ cup grated Parmesan cheese
14 - 1 tablespoon chopped fresh parsley (optional)
→ Topping
15 - 1 cup shredded Monterey Jack cheese
16 - 1 cup shredded Parmesan cheese
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound to an even thickness of about ¾ inch.
03 - Sprinkle both sides of each chicken breast evenly with garlic powder, onion powder, paprika, salt, and black pepper.
04 - Arrange three shallow bowls: place flour in the first, beat eggs with milk in the second, and combine panko breadcrumbs with Parmesan cheese in the third.
05 - Coat each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press firmly into the panko-Parmesan blend, ensuring full even coverage on all sides.
06 - Heat a thin layer of oil in a large skillet over medium-high heat. Sear the breaded chicken for 2 to 3 minutes per side until golden brown.
07 - Transfer the seared chicken to the prepared baking sheet. Bake for 15 to 20 minutes, or until the internal temperature reaches 165°F.
08 - While the chicken bakes, stir together ranch dressing, ¼ cup Parmesan cheese, and chopped parsley in a small mixing bowl until well combined.
09 - Remove chicken from the oven. Spoon the ranch Parmesan sauce evenly over each breast. Sprinkle shredded Monterey Jack and shredded Parmesan on top.
10 - Return the chicken to the oven and broil for 2 to 3 minutes until the cheese is fully melted and bubbly.
11 - Serve immediately while hot, garnished with extra fresh parsley if desired.
# Expert Hints:
01 -
- That shatteringly crisp Parmesan crust stays crunchy even under a blanket of melted cheese and ranch.
- It tastes like something you would happily pay restaurant prices for, but you pulled it off in your own kitchen.
02 -
- Do not walk away during the broil step because cheese can go from perfectly bubbly to charred in under a minute.
- Pressing the panko firmly onto the chicken during breading is the single thing that prevents the crust from sliding off later.
03 -
- Use freshly grated Parmesan from a block rather than the pre shredded kind in a can, because it melts better and tastes significantly more complex.
- Let the breaded chicken rest for 5 minutes on a wire rack before searing so the coating sets and adheres firmly to the meat.