Longhorn Parmesan Crusted Chicken and More Pressure Cooker Goodies
This crispy parmesan-crusted chicken is juicy inside and bursting with flavor thanks to a ranch and Italian dressing marinade, melty provolone, and a golden breadcrumb topping baked to perfection.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Oven-safe
- 1 Baking dish
Ingredients
Main Ingredients
- ½ cup Italian dressing
- ⅓ cup Ranch dressing plus extra for drizzling
- 4 Chicken breasts thin sliced
- 2 Tablespoons Vegetable oil
- 4 ounces Provolone cheese shredded or small diced
- ⅓ cup Parmesan cheese freshly grated
- ½ cup Panko bread crumbs
- ¼ cup Parmesan cheese freshly grated (for topping mix)
- 1½ teaspoons Garlic powder
- 3 Tablespoons Salted butter melted
Instructions
Instructions
- Marinate the chicken breasts in Italian and ranch dressings for at least 30 minutes or overnight.
- Preheat oven to 400°F. Heat vegetable oil in a skillet over medium-high heat and sear chicken 2–3 minutes per side until golden.
- Transfer chicken to a baking dish. Top with provolone and ⅓ cup parmesan cheese.
- In a bowl, mix panko, remaining ¼ cup parmesan, garlic powder, and melted butter.
- Sprinkle topping mix over the cheesy chicken layer.
- Drizzle the extra ⅓ cup ranch dressing over the topping.
- Bake for 20–25 minutes until topping is golden and chicken is cooked through (165°F).
- Optional: Broil for 5 minutes for an extra crisp topping.
- Let rest 5 minutes before serving.
Video
https://youtube.com/watch?v=P2yqQ-0X0rU%3Fsi%3DjdrwkpsT7UjCw2wn
Notes
This dish is easily customizable with different cheeses and toppings. Broil briefly at the end if you want a crunchier crust. Store leftovers in fridge up to 3 days or freeze up to 3 months.