Longhorn Parmesan Crusted Chicken
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil or butter
For the Parmesan Crust:
½ cup grated Parmesan cheese
¼ cup shredded Provolone cheese
2 tbsp mayonnaise
1 tbsp ranch dressing (optional, for extra flavor)
For the Garlic Cream Sauce:
1 cup heavy cream
1 tbsp butter
2 cloves garlic, minced
½ cup grated Parmesan cheese
¼ tsp black pepper
Directions:
Prepare and Season the Chicken:
Pat chicken breasts dry and season them evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
Cook the Chicken:
Heat olive oil or butter in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside.
Prepare the Garlic Cream Sauce:
In the same skillet, melt 1 tbsp of butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
Pour in the heavy cream and simmer for 2-3 minutes, stirring occasionally.
Add grated Parmesan and black pepper. Stir until the sauce thickens slightly. Remove from heat.
Make the Parmesan Crust:
In a small bowl, mix grated Parmesan, shredded Provolone, mayonnaise, and ranch dressing (if using) until smooth.
Assemble the Chicken:
Preheat your oven to 400°F (200°C).
Place the cooked chicken breasts on a baking sheet or oven-safe skillet. Spread the Parmesan crust mixture evenly on top of each chicken breast.
Broil for Golden Perfection:
Place the chicken under the broiler for 2-3 minutes, or until the cheese crust is golden and bubbly. Keep a close eye to avoid burning.
Serve with Sauce:
Plate the chicken and drizzle the garlic cream sauce over or around it. Serve hot with your favorite sides like mashed potatoes, steamed vegetables, or rice.
Prep Time: 15 minutes | Cook Time: 20 minutes
Total Time: 35 minutes
Kcal: Approx. 350 per serving | Servings: 4
