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.
Preheat the oven to a low broil. (450 degrees F.)
Combine all topping ingredients except for the panko and microwave for about 30 seconds.
Stir to combine, mix in the panko breadcrumbs and microwave for an additional 15 seconds. Spread on top of the chicken.
Bake until the cheese is melted and begins to brown, about 3-5 minutes. Serve with mashed potatoes and enjoy!
**After making this for several years, I've modified the way the cheese topping is applied that differs slightly than the video. I like to combine every topping ingredient in a bowl and microwave, then mix the panko into that, microwave more, and add it to the chicken. This leaves you with a textured topping that melts and browns nice and evenly.SHORTCUT: Italian Salad Dressing makes a fantastic marinade for this chicken for a simpler version. (About 1 + 1/4 cup.)Baking the Chicken Breasts (instead of searing).
Preheat the oven to 425° F.
Find an oven-safe dish that is just large enough to hold the chicken (this keeps it moist).
Lightly grease the dish and add 2 Tablespoons of water to the dish along with the chicken. Bake for 15-18 minutes, (15 for thinner chicken, 18 for thick.)
Proceed with adding the Parmesan Crust, (instructions above.)
Longhorn's Parmesan Crusted Steak
I put this Parmesan Crusted topping on steak all the time. Here's a perfect steak seasoning recipe to go with it!Herb cheese like this also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.
People like to use pork rinds instead of breadcrumbs for a keto version of Longhorn's Parmesan Crusted Chicken and I hear nothing but good things!