Parmesan Crusted Chicken

Parmesan Crusted Chicken

This easy parmesan crusted chicken recipe is a copycat of the one from Longhorn Steakhouse. It has crispy, cheesy panko breadcrumbs and is smothered in a creamy ranch and provolone cheese sauce. The chicken is pounded thin, cooked until golden, and finished under the broiler for melted cheese and crunchy topping. It’s full of flavor and ready in under an hour!

What can I use instead of ranch dressing?

You can substitute the ranch dressing with any creamy dressing you prefer. Some good options are caesar, blue cheese, Italian, or a mixture of mayo and sour cream.

Can I use chicken tenders instead of breasts?

Yes, you can substitute chicken tenders or thin sliced chicken cutlets. Just adjust the cooking time as thinner cuts will cook faster.

What if I don’t have a meat mallet to pound the chicken?

You can use a heavy skillet or rolling pin to gently pound the chicken to an even 1/4 inch thickness. Work slowly to avoid tearing the chicken.

How long will the chicken keep in the fridge after marinating?

The marinated chicken will keep for up to 24 hours in the fridge. Any longer and the quality starts to decline.

Can I freeze the cooked chicken parmesan?

Yes, you can freeze the cooked chicken for up to 3 months. Let it cool completely before freezing in an airtight container. Reheat gently in the oven or skillet until warmed through.


  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 1/4 cup olive oil
  • 2 tsp AP seasoning
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tbsp ranch seasoning
  • 1 tbsp ranch dressing
  • 1 1/2 cups cubed provolone cheese (about 6 oz)
  • 1/2 cup grated parmesan cheese (2 oz)
  • 1/2 – 1 cup ranch dressing
  • 1/4 stick (2 tbsp) melted butter
  • 1 cup panko breadcrumbs
  • 2 tbsp chopped fresh parsley


  1. Butterfly the chicken breasts by slicing them horizontally through the middle to open them up. Pound them to about 1/4-inch thickness using a meat mallet or heavy skillet.
  2. In a small bowl, combine the olive oil, AP seasoning, Italian seasoning, smoked paprika, ranch seasoning, and 1 tbsp of ranch dressing. Mix well.
  3. Place the pounded chicken breasts in a baking dish and coat both sides with the oil and seasoning mixture. Cover and marinate for at least 30 minutes, or up to overnight.
  4. Preheat oven to 400°F. Line a baking sheet with parchment paper. Recipe by
  5. In a medium bowl, mix together the provolone cheese, 1/2 cup of parmesan, and 1/2 to 1 cup of ranch dressing, depending on how saucy you want it. Set aside.
  6. In another bowl, melt the butter and toss with the panko breadcrumbs until coated. Season with salt, pepper, and a dash of AP seasoning if desired.
  7. Heat an ovenproof skillet over medium-high heat. Add a drizzle of oil. Working in batches if needed, add the chicken and cook for 3-4 minutes per side until browned.
  8. Top the chicken with the cheese mixture, spreading it evenly over the surface. Sprinkle the breadcrumbs over top.
  9. Place the skillet under the broiler for 2-3 minutes until the breadcrumbs are golden brown and the cheese is melted.
  10. Garnish with chopped parsley. Serve immediately with your choice of sides. Enjoy!
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