– Preheat your oven to 400°F (200°C).
– Pound the chicken breasts to an even thickness using a meat mallet. This ensures they cook evenly.
– Rub the chicken with olive oil and season with garlic powder, onion powder, paprika, salt, and pepper.
2. **Cook the Chicken**
– Heat a large skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown.
– Transfer the chicken to a baking dish or oven-safe skillet.
3. **Make the Parmesan Crust**
– In a mixing bowl, combine the Parmesan cheese, provolone or mozzarella, panko breadcrumbs, melted butter, and mayonnaise (if using). Mix until it forms a crumbly paste.
4. **Assemble and Bake**
– Spread the Parmesan mixture evenly over each chicken breast.
– Place the dish in the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese topping is golden and bubbly.
5. **Garnish and Serve**
– Remove the chicken from the oven and sprinkle with dried parsley if desired. Serve hot.
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### **Serving and Storage Tips:**
– **Serving Suggestions:** Pair this Parmesan-crusted chicken with creamy mashed potatoes, steamed vegetables, or a fresh garden salad for a complete meal.
– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days.
– **Reheating:** Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain the crispy texture. Avoid using the microwave, as it may make the crust soggy.
– **Freezing:** Freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
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### **Variations:**
1. **Spicy Parmesan Crust:** Add a pinch of cayenne pepper or red chili flakes to the breadcrumb mixture for a spicy kick.
2. **Herb-Infused Crust:** Mix in fresh or dried basil, thyme, or rosemary for an herbal twist.
3. **Low-Carb Option:** Substitute the panko breadcrumbs with almond flour or crushed pork rinds for a keto-friendly version.
4. **Cheese Swap:** Use Gruyère, cheddar, or a blend of your favorite cheeses to customize the flavor.
5. **Grilled Chicken Version:** Skip the oven and cook the seasoned chicken on the grill, then top with the Parmesan mixture in the last few minutes of grilling.
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### **FAQs**
**1. Can I use pre-shredded cheese?**
Yes, but freshly grated Parmesan and provolone provide better flavor and melt more smoothly.
**2. Can I make this dish ahead of time?**
You can prepare the chicken and the Parmesan crust separately. Store them in the refrigerator, and assemble and bake just before serving.
**3. What if I don’t have panko breadcrumbs?**
You can use regular breadcrumbs, crushed crackers, or even finely crushed cornflakes as a substitute.
**4. How can I ensure the chicken stays moist?**
Pounding the chicken to an even thickness and not overcooking are key. Using the searing step locks in moisture before baking.
**5. Can I use chicken thighs instead of breasts?**
Absolutely! Boneless, skinless chicken thighs work well and stay juicy, but you may need to adjust the cooking time slightly.
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This recipe for Longhorn Steakhouse’s Parmesan Crusted Chicken brings all the savory goodness of the original dish right into your home kitchen. Easy to make and endlessly customizable, it’s a surefire way to elevate your dinner game. Try it today and savor the restaurant-quality results!
