LongHorn Steakhouse–Style Parmesan Chicken (Mediterranean Twist)
🍗 Ingredients
Chicken
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4 boneless, skinless chicken breasts
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Salt & black pepper, to taste
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½ tsp paprika
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½ tsp dried oregano
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2 tbsp extra-virgin olive oil
Crispy Parmesan Topping
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½ cup freshly grated Parmesan cheese
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½ cup shredded mozzarella or provolone
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½ cup panko breadcrumbs
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2 cloves garlic, finely minced
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2 tbsp melted butter or olive oil
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1 tbsp fresh parsley, chopped
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½ tsp Italian seasoning
Creamy Ranch-Style Sauce (Mediterranean-Inspired)
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½ cup Greek yogurt
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¼ cup light mayonnaise
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1 tbsp Dijon mustard
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1 tbsp lemon juice
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1 small garlic clove, grated
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1 tbsp chopped dill or parsley
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Salt & pepper, to taste
🔥 Instructions
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Prep the chicken
Pound chicken breasts to even thickness. Season both sides with salt, pepper, paprika, and oregano. -
Sear
Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden (not fully cooked). Transfer to a baking dish. -
Make the sauce
In a bowl, mix Greek yogurt, mayo, Dijon, lemon juice, garlic, herbs, salt, and pepper. -
Make the topping
Combine Parmesan, mozzarella, panko, garlic, melted butter, parsley, and Italian seasoning. -
Assemble
Spread a thin layer of sauce over each chicken breast. Top generously with Parmesan mixture. -
Bake
Bake at 400°F (205°C) for 15–18 minutes, until chicken reaches 165°F (74°C) and topping is golden. -
Broil (optional)
Broil 1–2 minutes for extra crispiness.
🍽 Serving Suggestions
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Roasted Mediterranean vegetables
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Lemon-herb rice or orzo
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Garlic mashed potatoes
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Fresh arugula salad with balsamic vinaigrette
🌿 Tips & Variations
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For authentic LongHorn flavor, add ½ tsp ranch seasoning to the sauce
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Swap chicken with turkey cutlets or eggplant slices
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Make it low-carb: replace panko with almond flour
🧊 Storage
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Refrigerate leftovers up to 3 days
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Reheat in oven to keep topping crisp
