Longhorn Parmesan Crusted Chicken Recipe
A delightfully crispy chicken dish featuring a creamy parmesan spread and golden breadcrumb topping. This longhorn parmesan crusted chicken recipe delivers a tender, juicy bite every time.
Ingredients
- 4 boneless skinless chicken breasts (6–8 oz each)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder optional
- 2 tablespoons olive oil divided
- ½ cup panko breadcrumbs
- 1 cup grated parmesan cheese divided
- ¼ cup mayonnaise
- ¼ cup shredded white cheddar optional
- 1 teaspoon Italian seasoning
(Optional) You can include a dash of chili flakes for a spicy version or swap the Italian seasoning for your favorite herb blend.
Instructions
- Set your oven to 400°F (200°C) and preheat. Lightly coat a baking dish with oil or line a sheet pan with parchment paper.
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder. Drizzle 1 tablespoon of olive oil over the chicken.
- Arrange the chicken breasts on the baking sheet and bake for about 15–20 minutes (or pan-sear first if you prefer), until partially cooked.
- In a small bowl, combine ½ cup of the parmesan cheese with the mayonnaise. Stir until smooth.
- Spread the parmesan-mayo mixture over each chicken breast.
- In a separate bowl, mix panko breadcrumbs, the remaining ½ cup parmesan cheese, Italian seasoning, and the remaining 1 tablespoon of olive oil. Sprinkle evenly on top of the chicken.
- Return the chicken to the oven and bake (or broil) for an additional 5–8 minutes, or until the crust is golden and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for about 5 minutes before serving.
Notes
This recipe is perfect for family dinners or entertaining, and it’s easily adaptable with different cheese blends or seasonings.