LongHorn Steakhouse–Style Parmesan Chicken (Mediterranean Twist)
🍗 Ingredients
Chicken
4 boneless, skinless chicken breasts
Salt & black pepper, to taste
½ tsp paprika
½ tsp dried oregano
2 tbsp extra-virgin olive oil
Crispy Parmesan Topping
½ cup freshly grated Parmesan cheese
½ cup shredded mozzarella or provolone
½ cup panko breadcrumbs
2 cloves garlic, finely minced
2 tbsp melted butter or olive oil
1 tbsp fresh parsley, chopped
½ tsp Italian seasoning
Creamy Ranch-Style Sauce (Mediterranean-Inspired)
½ cup Greek yogurt
¼ cup light mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 small garlic clove, grated
1 tbsp chopped dill or parsley
Salt & pepper, to taste
🔥 Instructions
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
Roasted Mediterranean vegetables
Lemon-herb rice or orzo
Garlic mashed potatoes
Fresh arugula salad with balsamic vinaigrette
🌿 Tips & Variations
For authentic LongHorn flavor, add ½ tsp ranch seasoning to the sauce
Swap chicken with turkey cutlets or eggplant slices
Make it low-carb: replace panko with almond flour
🧊 Storage
Refrigerate leftovers up to 3 days
Reheat in oven to keep topping crisp
