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After countless visits to Longhorn Steakhouse, I fell in love with their Parmesan Crusted Chicken and spent months perfecting this recipe in my kitchen. The result? A mouth-watering chicken dish with a golden Parmesan Panko crust and gooey Provolone cheese that my family now requests weekly. Trust me, this recipe brings restaurant quality right to your dinner table without any fancy techniques.
Why This Recipe Works
The magic of this copycat recipe lies in its simplicity and incredible flavor combinations. Each bite gives you juicy chicken underneath a blanket of melted Provolone cheese and that amazing crispy Parmesan crust. I've served this at countless dinner parties and family gatherings, and someone always asks for the recipe. The best part? It looks fancy but takes minimal effort to prepare.
What You'll Need
- Chicken Breasts: 4 boneless, skinless chicken breasts. Pick ones that are similar in size for even cooking. Sometimes I butterfly larger pieces to make them cook faster.
- Shredded Parmesan Cheese: 1 cup. Go for fresh shredded over prepackaged it makes such a difference in flavor and melting.
- Sliced Provolone Cheese: 1/2 cup. The deli counter usually has the best quality but packaged works too.
- Panko Breadcrumbs: 1/4 cup. These Japanese style breadcrumbs create that perfect crunch we all love.
- Melted Butter: 2 tablespoons. I use unsalted so I can control the saltiness.
- Garlic Powder: 1 teaspoon. Fresh garlic can burn so powder works better here.
- Salt and Pepper: to taste. Season generously its key to bringing out all the flavors.
- Chopped Parsley: 1 tablespoon. Optional but adds such nice color to the finished dish.
Making The Magic Happen
- Prepare the Chicken
- Start by heating your oven to 400°F. I always grease my baking dish with a little butter or line it with foil. Season your chicken generously with salt and pepper then give it a quick sear in a hot skillet until golden brown. This step locks in all those good juices.
- Into the Oven
- Pop those golden breasts into your prepared dish and let them bake about 15 to 20 minutes. Use a meat thermometer to check they hit 165°F inside thats your sweet spot for perfectly cooked chicken.
- Create That Amazing Crust
- While the chicken does its thing mix up your Parmesan cheese, Panko breadcrumbs, melted butter and garlic powder. This mixture is pure gold.
- The Cheesy Finish
- Once chicken is cooked layer on that Provolone then sprinkle your Parmesan mixture over top. A quick trip under the broiler creates that incredible golden crust. Watch it closely though it can go from perfect to burnt in seconds.
- Time to Serve
- Sprinkle with fresh parsley if you like and serve it up while its hot and the cheese is still gooey. Pure heaven.
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Make it a Meal
My family loves this chicken served over creamy mashed potatoes that soak up all the cheesy goodness. A side of roasted broccoli or asparagus makes it complete. When you have leftovers store them in the fridge for up to 3 days. Just pop them in the oven to reheat rather than the microwave that way the crust stays crispy.
Kitchen Tricks for Perfect Results
Sometimes chicken breasts can be super thick on one end and thin on the other. I give them a quick pound with my rolling pin between plastic wrap to even them out. This trick helps them cook perfectly every time. While I swear by Panko breadcrumbs for the crunchiest crust regular ones work in a pinch. Lately I've been adding a pinch of Italian seasoning to the crust mixture and it takes it to a whole new level.
Pro Kitchen Secrets
In my years of recipe testing I've learned that freshly grated Parmesan makes the biggest difference in flavor. Take your time when broiling the topping too. Those extra 30 seconds can turn it from good to absolutely amazing.
Your Questions Answered
- Can I use another type of cheese? Some nights I swap the Provolone for mozzarella when that's what's in my fridge. Swiss works beautifully too.
- My chicken sometimes turns out dry. Help! Get yourself a meat thermometer. Pull the chicken at exactly 165°F and it'll be perfect every time.
- Will chicken thighs work? Absolutely! They're actually more forgiving than breasts and stay super juicy.
- What should I serve with it? We love it with mashed potatoes or pasta. A crisp salad on the side balances out all that cheesy goodness.
- Can I make the topping ahead? Mix up your Parmesan topping the night before and keep it in the fridge. Such a time saver.
- Need it gluten free? Swap in your favorite gluten free breadcrumbs. I've tried it and it works great.
- Can I grill the chicken? During summer I grill the chicken then finish it under the broiler with the cheese topping. Adds amazing flavor.
- No Panko in the pantry? Regular breadcrumbs work fine just might not be quite as crunchy.
- Can I freeze extras? Wrap it well and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Want extra juicy chicken? Try a quick 30 minute soak in Italian dressing before cooking. Works like magic.
Frequently Asked Questions
- → Why do we sear the chicken before baking?
Searing creates a golden crust and locks in juices, making the chicken more flavorful and juicy when finished.
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well too. Just adjust cooking time as they might need a few extra minutes to reach 165°F.
- → How do I prevent the topping from burning?
Watch carefully during broiling and place the dish about 6 inches from the heat. It only takes 2-3 minutes to get golden brown.
- → Can I prep this ahead of time?
You can sear the chicken earlier in the day, but add the cheese and topping just before final broiling for best results.
- → Why isn't my crust getting crispy?
Make sure your broiler is fully heated and the chicken is close enough to the heat. The melted butter in the topping helps it crisp up.