Effortless Longhorn Parmesan Chicken (Printable Version)
Juicy chicken breasts with a melty, crunchy Parmesan crust—think mozzarella, panko, all baked up Longhorn-style.
# What You'll Need:
→ Chicken Base
01 -
1 tablespoon olive oil
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon paprika
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon salt
06 -
4 skinless, boneless chicken breasts
→ Parmesan Crust
07 -
1 tablespoon melted butter
08 -
1/4 cup Caesar dressing
09 -
1/4 cup shredded provolone cheese
10 -
1/4 cup shredded mozzarella cheese
11 -
1/2 cup grated Parmesan cheese
12 -
1/2 cup panko breadcrumbs
→ Garnish
13 -
chopped fresh parsley
# Steps to Follow:
01 -
Toss a handful of parsley on at the end and dig in while it's warm.
02 -
Spoon the cheesy crumb topping over the chicken, then pop it under the broiler just a couple minutes 'til it's perfectly golden.
03 -
In a bowl, stir together panko, mozzarella, provolone, Parmesan, dressing, and butter so it forms little clumps.
04 -
On medium, warm up some olive oil in your skillet. Let the chicken sizzle for 5 to 6 minutes per side. They'll be golden and cooked through.
05 -
Mix your paprika, garlic powder, pepper, and salt, then rub that onto both sides of the chicken.
# Additional Notes:
01 -
If you've got an oven-safe skillet, that'll save you on cleanup
02 -
Cayenne lovers, toss some in for a spicy bite
03 -
Pairs awesome next to roasted veggies or a fresh salad