Recreate the famous Longhorn steakhouse chicken at home with this crispy, cheesy parmesan-crusted recipe that’s simple and delicious.

For the Chicken:

2 large boneless, skinless chicken breasts (butterflied and halved)

1 tablespoon olive oil

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon paprika

For the Ranch Spread:

1/4 cup ranch dressing

1/4 cup grated Parmesan cheese

For the Parmesan Crust Topping:

1/2 cup panko breadcrumbs

1/3 cup shredded Parmesan cheese

2 tablespoons melted butter

1 tablespoon chopped parsley (optional)

1/2 teaspoon Italian seasoning

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Preheat oven to 400°F (200°C).

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

Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden.

Transfer to a baking dish and bake for 15 minutes, or until internal temp reaches 165°F.

Mix ranch dressing with grated Parmesan to make the spread.

Combine panko, shredded Parmesan, melted butter, and Italian seasoning for the crust topping.

Spread ranch-Parmesan mixture over each chicken breast, then top with breadcrumb mixture.

Broil on high for 2–3 minutes, or until the crust is golden and bubbly.

Garnish with chopped parsley and serve hot.

Great served with mashed potatoes, roasted veggies, or a Caesar salad.

You can grill the chicken instead of baking for extra smoky flavor.

Swap ranch for Caesar dressing if preferred.

Use a meat thermometer for perfectly cooked chicken.