Description
Enjoy the flavors of Longhorn Steakhouse at home with this crispy, cheesy Parmesan chicken topped with melted mozzarella and drizzled with ranch dressing. A comforting and satisfying dish for any night of the week!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup olive oil (for frying)
- 1 cup shredded mozzarella cheese
- 1/2 cup prepared ranch dressing (for drizzling)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix together the Parmesan cheese, Panko breadcrumbs, garlic powder, smoked paprika, oregano, salt, and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with the Parmesan breadcrumb mixture.
- Dredge each chicken breast in flour, dip in eggs, and coat with the Parmesan breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 3-4 minutes per side, or until golden and crispy.
- Transfer the chicken breasts to a baking sheet. Top each piece with shredded mozzarella cheese.
- Bake in the preheated oven for 10-12 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
- Drizzle ranch dressing over the chicken and garnish with fresh parsley before serving.
Notes
- For added flavor, consider marinating the chicken in buttermilk for a few hours before breading.
- Serve with a side of vegetables or a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes