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You can capture that steakhouse magic right at your own table by making this homemade take on Longhorn's parmesan crusted chicken. Each chicken breast turns out tender and juicy, then gets slathered in buttery goodness, hit with a duo of cheeses, and finished with a crispy, golden Parmesan-Panko coating that's hard to resist. Feels fancy every time, but you won't spend forever fixing it up.
My crew can't wait for this one when it comes out hot and bubbly from the oven. The first attempt was a game changer on a hectic night, and it's now one of our go-tos.
Irresistible Ingredients
- Panko breadcrumbs: Delivers that light crispy crunch Japanese style gives the best texture
- Salt and pepper: Brings all the flavors together Cracking some fresh makes a difference
- Unsalted butter: Rounds out both the cheesy part and breadcrumbs Use unsalted so you control seasoning
- Shredded provolone cheese: Mild and gooey Makes a smooth cheesy blanket on top
- Grated Parmesan cheese: Gives salty punch and loads of flavor Fresh grated is really worth it
- Boneless skinless chicken breasts: Look for thick and juicy ones for the best result
- Garlic powder and onion powder: Stir these into the butter for a savory boost Use fresh spices for brighter taste
Easy Step-by-Step Directions
- Rest and Serve:
- After broiling, wait five minutes so the cheese can set and everything slices up cleanly. The cheese won't ooze everywhere—promise.
- Broil for the Crispy Crust:
- Move chicken to a foil lined sheet pan, spoon on Panko mix, and pop under the broiler for one to two minutes till the topping gets golden and crunchy. Stay close—it browns quickly.
- Prepare the Panko Crust:
- Mix up the last bit of Parmesan, Panko, and two tablespoons melted butter till every crumb is soaked in all that flavor.
- Finish Cooking the Chicken:
- Let the cheese melt over the chicken as it grills for a few more minutes. Take the temp in the thickest part—it should hit 165°F. You'll see melty cheese on the pan edges.
- Add the Cheeses:
- Dump some shredded provolone and half the Parmesan into a bowl. Heap big scoops onto each chicken breast while they're still on the pan.
- Grill the Chicken:
- In a hot grill pan, lay down the buttered chicken. Let one side get golden for three or four minutes, then flip so both sides have color.
- Butter the Chicken:
- Brush that seasoned butter all over the chicken halves. Make sure none of the meat is dry—they soak up flavor as they cook.
- Prepare the Seasoned Butter:
- In a small bowl, mix four tablespoons melted butter with salt, pepper, and both garlic and onion powders. It's easier to blend if your butter is all the way melted.
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The real highlight for me is always that fresh Parmesan. When I grate it off a chunk instead of buying pre-shredded, it just pops. The kids are all in now—they love sprinkling that crusty topping before we bake it. Makes dinner pretty fun.
Simple Storage Tips
Pop your leftovers into a sealed box in the fridge and they'll keep for about three days. Warm it in a hot oven at 350 until the cheese is melty and the crumbs are crunchy again. Nuking it is okay if you're rushed, but it won't be as crisp.
Swaps if You Need
Don't have chicken breasts Swap in boneless chicken thighs, just cook them a tad longer to get them done. No provolone on hand? Mozzarella works in a pinch. If you're out of Panko, regular breadcrumbs can be used, but you'll miss out on that awesome crunch.
Serving Ideas
This cheese-topped chicken is super tasty with roasted green beans or broccoli. Creamy mashed potatoes or a green salad are also solid picks—great for soaking up all the extra cheesy bits.
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Background and Inspiration
This dish totally fits the American love of cheesy, cozy food with tons of texture. Inspired by Longhorn Steakhouse, it shows how you can take a restaurant favorite and make it at home with everyone joining in.
Recipe FAQs
- → Is it okay to use chicken thighs instead of breasts?
You bet! Grab boneless, skinless thighs instead if you want. Just keep an eye on them since they might need a little more or less time depending on how thick they are.
- → Which cheeses work well for the topping?
Go with parmesan and provolone for that classic melt and flavor, but throwing in mozzarella or Monterey Jack brings something different if you're feeling adventurous.
- → How do I make the topping super crispy?
Mix up your panko with some melted butter and parmesan first. Then blast it under the broiler for a couple minutes, watching close so it doesn't burn.
- → What sides taste good with it?
Try it with mashed potatoes, a crisp green salad, roasted veggies, or even some steamed broccoli—anything fresh will balance the cheesy chicken.
- → Best way to warm up leftovers?
Skip the microwave if you want to keep that crunch. Warm it up in the oven at 350°F (175°C) for about 10-15 minutes and the crust stays nice and crispy.
- → Do I have to use a grill pan?
Nope, your standard skillet does the job just fine if that's all you've got. You'll skip the grill marks, but it'll still taste awesome.