This Copycat version of Longhorn's famous Parmesan Crusted Chicken tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust.
Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Combine the panko with the garlic powder. Stir in the melted butter, this allows the Panko topping to brown, otherwise it can immediately burn. Top the chicken with it.
Broil 1-2 minutes until the cheese is hot and melted, keep a close eye to ensure it doesn't burn.
The chicken can also be grilled instead of searing.
Herb cheese like this also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.