Hold the buttered breadcrumbs back until the provolone bubbles. The chicken starts in the skillet and finishes in the oven under Parmesan ranch and cheese. The crumbs go on last, so you get a crisp topping and melted cheese on the same forkful.
The mashed potatoes are part of dinner, too. Get the russets on early enough to cook alongside the chicken, then mash them while the crumbs toast. A scoop of potatoes is a good place to spoon a little of the juice from the baking dish.
Give the Breadcrumbs Their Own Turn in the Oven
The first bake is for the chicken and cheese. Spoon the Parmesan ranch over each seared breast, add the provolone and bake until the thickest part of the chicken reaches 165°F and the cheese is bubbling. The second bake is short. Scatter the buttered crumbs over the melted cheese and give them five minutes to toast.
Even thickness helps the breasts finish close together. If yours are especially thick, slice them horizontally into cutlets or pound them evenly. The skillet gives the surface color. Use an instant-read thermometer to judge doneness in the oven, since a browned surface tells you little about the center.
Ingredients
For the Chicken
- 4 medium boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons olive oil or vegetable oil (for searing)
Parmesan Ranch & Cheese Topping
- 1 cup creamy homestyle ranch dressing
- ½ cup shredded Parmesan cheese
- 6 to 8 slices provolone cheese (or shredded provolone / mozzarella)
Buttery Breadcrumb Topping
- 1 cup breadcrumbs (Panko or seasoned breadcrumbs)
- 4 tablespoons (½ stick) unsalted butter, melted (add an extra 1 tbsp if needed)
For the Homemade Mashed Potatoes
- 4 large russet potatoes, peeled and quartered
- 1 stick (½ cup) unsalted butter
- ⅔ cup warm milk
- 1 splash (2–3 tablespoons) heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
How to Make the Chicken and Mashed Potatoes
Make the Parmesan Crusted Chicken
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch oven-safe baking dish with nonstick cooking spray. Choose a broiler-safe metal pan if you plan to use the optional broiler finish.
- Pat the 4 chicken breasts dry and season both sides evenly with 1 tsp each of salt, black pepper, garlic powder, and paprika.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 3 to 4 minutes per side until golden brown. (The chicken does not need to be cooked all the way through yet).
- In a small mixing bowl, stir together the 1 cup ranch dressing and ½ cup shredded Parmesan cheese.
- Transfer the golden-seared chicken breasts into your prepared 9×13 baking dish. Spread the Parmesan-ranch mixture evenly over the top of each chicken breast, then layer the provolone cheese slices over the top.
- Bake uncovered at 350°F for 10 to 15 minutes, until the thickest part of each chicken breast reaches 165°F (74°C) and the provolone is melted and bubbling. Allow more time if the chicken needs it.
- While the chicken bakes, stir together the 1 cup breadcrumbs and 4 tablespoons melted butter in a small bowl until the crumbs are evenly coated.
- Remove the dish from the oven and spoon the buttered breadcrumbs evenly over the melted provolone. Return it to the 350°F oven for 5 more minutes, until the crumbs are golden. If you started with a broiler-safe metal pan, you can switch to HIGH broil for the final 1–2 minutes. Watch the topping closely.
Make the Homemade Mashed Potatoes
- Place the peeled, quartered russet potatoes into a large pot and cover with cold water. Bring to a boil and cook for 15 to 20 minutes until fork-tender.
- Drain the water and return the hot potatoes to the pot.
- Add the 1 stick of butter, ⅔ cup milk, splash of heavy cream, 1 ½ tsp salt, and 1 tsp black pepper. Mash until smooth, fluffy, and creamy.
- Serve the warm mashed potatoes alongside the Parmesan crusted chicken. Add steamed broccoli on the side if you like.
Choose the Pan for the Finish You Want
The regular five-minute crumb bake is at 350°F. For the optional broiler finish, start with a 9×13-inch metal pan that the manufacturer rates for broiling. If you use glass bakeware, follow its cooking instructions and stick with the standard oven setting for both stages. Pyrex bakeware guidance.
Reheat the Chicken and Potatoes
Refrigerate leftovers in shallow, covered containers within two hours of cooking, or within one hour if the temperature is above 90°F. Use the refrigerated leftovers within three to four days. USDA guidance on storing leftovers.
For crisp crumbs, start with four to five minutes in a 350°F air fryer or about ten minutes in a 350°F oven. Check the center and keep heating as needed until it reaches 165°F. Reheat the potatoes to 165°F as well. Federal temperature guidance for leftovers.
Two Choices for the Topping
Can I use mozzarella in place of provolone?
Yes. Sliced or shredded low-moisture mozzarella can go over the Parmesan ranch in place of the provolone. Add the breadcrumbs after the cheese has melted.
Which breadcrumbs work best?
Panko makes a lighter, rougher crust, and standard crumbs make a finer one. Either works with the melted butter. Spread the crumbs evenly so they have room to toast.
Copycat LongHorn Parmesan Crusted Chicken (With Steakhouse Mashed Potatoes) Recipe
Copycat LongHorn Parmesan Crusted Chicken (With Steakhouse Mashed Potatoes)
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch oven-safe baking dish with nonstick cooking spray. Choose a broiler-safe metal pan if you plan to use the optional broiler finish.
- Pat the 4 chicken breasts dry and season both sides evenly with 1 tsp each of salt, black pepper, garlic powder, and paprika.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 3 to 4 minutes per side until golden brown. (The chicken does not need to be cooked all the way through yet).
- In a small mixing bowl, stir together the 1 cup ranch dressing and ½ cup shredded Parmesan cheese.
- Transfer the golden-seared chicken breasts into your prepared 9×13 baking dish. Spread the Parmesan-ranch mixture evenly over the top of each chicken breast, then layer the provolone cheese slices over the top.
- Bake uncovered at 350°F for 10 to 15 minutes, until the thickest part of each chicken breast reaches 165°F (74°C) and the provolone is melted and bubbling. Allow more time if the chicken needs it.
- While the chicken bakes, stir together the 1 cup breadcrumbs and 4 tablespoons melted butter in a small bowl until the crumbs are evenly coated.
- Remove the dish from the oven and spoon the buttered breadcrumbs evenly over the melted provolone. Return it to the 350°F oven for 5 more minutes, until the crumbs are golden. If you started with a broiler-safe metal pan, you can switch to HIGH broil for the final 1–2 minutes. Watch the topping closely.
- Place the peeled, quartered russet potatoes into a large pot and cover with cold water. Bring to a boil and cook for 15 to 20 minutes until fork-tender.
- Drain the water and return the hot potatoes to the pot.
- Add the 1 stick of butter, ⅔ cup milk, splash of heavy cream, 1 ½ tsp salt, and 1 tsp black pepper. Mash until smooth, fluffy, and creamy.
- Serve the warm mashed potatoes alongside the Parmesan crusted chicken. Add steamed broccoli on the side if you like.
