Longhorn Parmesan Chicken (Print Version)

Juicy chicken covered in bubbly cheese and a toasted parmesan panko crust. Cozy, cheesy, and perfect for dinner any night.

# Ingredients:

→ Chicken

01 - Slice 2 chicken breasts (no bone, skin off) in half the long way

→ Cheese

02 - Half of 75 g shredded Parmesan, the rest for crispy topping
03 - 50 g provolone, shredded

→ Butter Mixture

04 - Divide 85 g melted butter—some for chicken, some for topping
05 - A teaspoon of garlic powder
06 - A teaspoon of onion powder
07 - Use about 0.5 teaspoon salt (add more or less if you want)
08 - About 0.5 teaspoon ground black pepper (use to your taste)

→ Topping

09 - 30 g Panko (Japanese-style) breadcrumbs

# Steps:

01 - Let the chicken chill five minutes after taking it out of the oven—then go ahead and dig in.
02 - Slide the tray under a really hot oven broiler and let that topping get golden and super crunchy—this only takes a minute or two, so don't wander off.
03 - Dust the chicken pieces with your butter-Panko mixture until everyone's covered.
04 - Toss the Panko, the last bit of Parmesan, and the rest of that melted butter together in a bowl till everything looks a little damp.
05 - Crank up your oven broiler to high and let it heat up.
06 - Move the cheesy chicken to a baking tray that's lined with foil.
07 - Flip your chicken, lay the cheese mixture over each one, and keep cooking for a few more minutes—poke a thermometer inside, and once it says 74°C, you're good.
08 - Mix all the shredded provolone and half of your Parmesan cheese in a bowl and set that aside for cheesy goodness later.
09 - Lay those chicken slices on the hot grill pan and cook them three to four minutes, then turn and cook the other side.
10 - Generously brush each piece of chicken with the butter seasoning, making sure it's all covered.
11 - Grab a little bowl, mix together 60 g of melted butter, both powders, salt, and pepper—this is your chicken's flavor bath.
12 - Put a grill pan on the stove, set to medium-high, and let it get nice and hot before you start.

# Notes:

01 - Fridge any extras in a sealed container—they'll keep for about three days. Reheat them in the oven at 175°C for 10–15 minutes to bring back that crunch.
02 - Want to swap in boneless thighs? Totally works. Just make sure to change up the cooking time.
03 - Don't have a grill pan? A regular skillet does the trick, but the grill marks won't show.

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