Parmesan Crusted Chicken

Some days you just want restaurant-level chicken without having to put on real pants or leave the house. I get it.

That’s where this Parmesan Crusted Chicken (LongHorn copycat) comes in. It’s crispy, cheesy, buttery, and so easy it almost cooks itself (not really, but close). You can whip it up in under an hour and then smugly tell people you made it from scratch.

Why This Recipe is Awesome

• It’s restaurant quality without the restaurant bill. Cha-ching!
• Crunchy on the outside, juicy on the inside. Basically chicken goals.
• No deep fryer required. Your kitchen stays grease-free.
• It’s idiot-proof. Even my distracted self hasn’t ruined it yet.
• Leftovers make epic sandwiches the next day. Trust me, they don’t last long.

Ingredients You’ll Need

Nothing fancy—just the usual suspects with a cheesy twist:

• 4 boneless, skinless chicken breasts (pound them to even thickness; your chicken will thank you)
• Salt and pepper (season like you mean it)
• 2 tablespoons olive oil (keeps things moist and happy)
• ½ cup grated Parmesan cheese (the real MVP)
• ½ cup shredded provolone or mozzarella (creamy melt factor)
• 1 cup panko breadcrumbs (extra crunch; use plain if you’re boring)
• 1 teaspoon garlic powder (flavor booster)
• ½ teaspoon paprika (optional but adds color and a little sass)
• 2 tablespoons butter, melted (for that luscious crust)
• 2 tablespoons mayonnaise (yep, mayo—it helps bind the cheese layer)
• Fresh parsley for garnish (optional but makes you look like you tried)

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Warm oven = crispy chicken. Cold oven = sadness.
2. Prep the chicken. Pat it dry with paper towels, season generously with salt and pepper.
3. Sear for flavor. Heat olive oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden (don’t cook through yet). Transfer to a baking dish.
4. Make the crust topping. In a bowl, combine Parmesan, provolone/mozzarella, panko, garlic powder, paprika, and melted butter. It should look like cheesy breadcrumbs of joy.
5. Add the mayo layer. Spread a thin layer of mayo on top of each chicken breast (this is our secret glue for the crust—trust the process).
6. Top with the crumb mixture. Press gently so it sticks like a warm hug.
7. Bake 15–20 minutes until chicken hits 165°F inside and crust is golden brown.
8. Optional broil for 1–2 minutes for extra color. Watch carefully—burned cheese is a tragedy.
9. Garnish and serve. Sprinkle parsley, plate it up, and bask in your homemade LongHorn vibes.

Nutritional Facts

Nutrient (per serving – 1 breast)	Amount
Calories	~430 kcal
Protein	38 g
Carbohydrates	12 g
Fat	26 g
Saturated Fat	10 g
Fiber	1 g
Sodium	650 mg
Sugar	1 g

Why it’s good for you (ish): You’re baking instead of deep-frying, so the fat content is lighter than it could be. You also get a ton of protein from the chicken and calcium from the cheese. IMO, it’s a win for comfort food that still feels like an upgrade from takeout.

And for your WordPress blog readers:

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Common Mistakes to Avoid

• Skipping the sear. You’ll miss out on flavor and texture.
• Overbaking. Dry chicken = heartbreak. Use a thermometer and pull at 165°F.
• Forgetting the mayo layer. It’s the secret sauce for holding the crust. Don’t skip it.
• Crowding the pan. Give your chicken room to crisp up. It’s not a dorm party.
• Broiling too long. That gorgeous crust turns black in seconds if you’re not watching.

Alternatives & Substitutions

• Gluten-free: Swap panko for crushed gluten-free crackers or almond flour. Crunch achieved.
• Low-carb: Skip the breadcrumbs altogether and just mix cheese with crushed pork rinds. Keto heaven.
• Different cheese: Try cheddar for sharpness or pepper jack for a little kick. I’m not here to limit your cheese dreams.
• Chicken alternatives: Thin pork chops or turkey cutlets also work with this method.

I’ve played with all of these at least once—usually because I ran out of something. Most swaps still taste amazing.

FAQ (Frequently Asked Questions)

Q1: Can I prep this ahead of time?
Sure. Assemble everything up to the crust step, cover, refrigerate, then bake when you’re ready. Add a couple of extra minutes to the oven time.

Q2: Can I freeze it?
Freeze the cooked chicken without the crust for best results. Reheat in the oven, then top with fresh crust if you want it crunchy.

Q3: Can I use regular breadcrumbs instead of panko?
Yes, but panko gives you a lighter, crispier crunch. Regular breadcrumbs = denser crust.

Q4: Do I have to use mayonnaise?
Technically no, but the crust might slide off. Why hurt your own soul like that?

Q5: Can I air fry it?
Absolutely. Air fry at 375°F for about 12–15 minutes. Check the internal temp to be safe.

Q6: My crust isn’t sticking. What happened?
Probably didn’t press it on firmly enough or skipped the mayo layer. Go back, try again.

Q7: Can I double the recipe?
Totally. Just make sure not to overcrowd your baking dish or the crust will steam instead of crisp.

Final Thoughts

There you go—your very own Parmesan Crusted Chicken (LongHorn-style) without ever leaving your kitchen. It’s crunchy, cheesy, and ridiculously satisfying. Pair it with mashed potatoes, salad, or eat it straight off the pan (no judgment). Now go impress someone—or just yourself—with your new copycat skills. You’ve earned it.