Longhorn Parmesan Chicken with Ranch (Printable)
Golden breaded chicken with savory Parmesan crust, smothered in ranch sauce and melted cheese.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon paprika
05 - ½ teaspoon salt
06 - ½ teaspoon black pepper
→ Breading
07 - ½ cup all-purpose flour
08 - 2 large eggs
09 - 1 tablespoon milk
10 - 1 cup panko breadcrumbs
11 - ½ cup grated Parmesan cheese
→ Ranch Parmesan Sauce
12 - 1 cup ranch dressing
13 - ¼ cup grated Parmesan cheese
14 - 1 tablespoon chopped fresh parsley (optional)
→ Topping
15 - 1 cup shredded Monterey Jack cheese
16 - 1 cup shredded Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even ¾-inch thickness using a meat mallet.
03 - Season both sides of each chicken breast evenly with garlic powder, onion powder, paprika, salt, and black pepper.
04 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with panko breadcrumbs combined with grated Parmesan.
05 - Dredge each seasoned chicken breast in flour, dip into the egg mixture, then firmly press into the panko-Parmesan blend until evenly coated on all sides.
06 - Heat a thin layer of oil in a large skillet over medium-high heat. Sear the breaded chicken for 2 to 3 minutes per side until golden brown.
07 - Transfer the seared chicken to the prepared baking sheet and bake for 15 to 20 minutes, until the internal temperature reaches 165°F.
08 - While the chicken bakes, stir together ranch dressing, ¼ cup Parmesan cheese, and chopped parsley in a small mixing bowl until well combined.
09 - Remove the chicken from the oven and spoon the ranch Parmesan sauce evenly over each breast. Sprinkle shredded Monterey Jack and additional shredded Parmesan on top.
10 - Return the chicken to the oven and broil for 2 to 3 minutes until the cheese is fully melted and bubbly. Serve hot, garnished with extra parsley if desired.
# Expert Suggestions:
01 -
- That shatteringly crisp Parmesan crust stays crunchy even under a blanket of melted cheese and cool ranch.
- It delivers the restaurant experience without the restaurant bill, and honestly the homemade version tastes fresher.
02 -
- Do not skip the searing step because baking alone will not give you that crunchy crust, and soggy breading is genuinely heartbreaking after all that effort.
- Watch the broiler like a hawk because thirty extra seconds is the difference between perfectly golden cheese and a charred disaster you will have to scrape off.
03 -
- Dry the chicken breasts with paper towels before seasoning because excess moisture is the enemy of a crisp crust that actually adheres.
- Use one hand for the flour and egg steps and the other for the panko bowl so you do not end up with breaded fingers halfway through the process.