A cheesy, crispy Longhorn copycat recipe—juicy chicken baked with ranch cream, melted cheese, and a golden crust.

2 boneless, skinless chicken breasts

1 Tbsp olive oil

½ tsp garlic powder

½ tsp paprika

Salt and pepper, to taste

¼ cup ranch dressing

¼ cup sour cream

¼ cup shredded provolone cheese

¼ cup shredded Parmesan cheese

½ cup crushed Ritz crackers or breadcrumbs

1 Tbsp melted butter

1 Tbsp chopped parsley (optional, for garnish)

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Preheat Oven: Preheat your oven to 375°F (190°C).

Season Chicken: Season chicken breasts with garlic powder, paprika, salt, and pepper.

Sear Chicken: In a skillet over medium heat, heat olive oil and sear chicken for 4–5 minutes per side, until golden. Transfer to a baking dish.

Make Sauce: Mix ranch dressing and sour cream in a small bowl. Spread evenly over each chicken breast.

Add Cheese: Sprinkle provolone and Parmesan cheese over the sauce-covered chicken.

Crust Topping: In another bowl, combine crushed crackers and melted butter. Press the mixture over the top of each chicken breast.

Bake: Bake for 15–18 minutes or until the chicken is fully cooked (internal temp 165°F) and the topping is golden and bubbling.

Garnish & Serve: Garnish with parsley if desired. Serve hot with mashed potatoes, veggies, or a salad.

Substitute crushed panko breadcrumbs for Ritz for extra crunch.

For extra garlic flavor, add a pinch of garlic powder to the crust mixture.

Use mozzarella or cheddar in place of provolone if needed.

Great served over rice, pasta, or with roasted veggies.