This CopyCat Longhorn recipe is to dei for!

Preheat your oven to 350°F (175°C).

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

In a large oven-safe skillet, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet and sear for about 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

While the chicken is baking, mix the Parmesan cheese, Provolone cheese, and Ranch dressing in a small bowl.

In another bowl, combine the panko breadcrumbs with a tablespoon of olive oil.

Once the chicken is cooked, remove the skillet from the oven and spread the cheese mixture evenly over each chicken breast.

Sprinkle the panko breadcrumbs on top of the cheese layer.

Return the skillet to the oven and broil for 2-3 minutes, or until the topping is golden and bubbly.

Let the chicken rest for a few minutes before serving.

For a spicier kick, add a pinch of red pepper flakes to the cheese mixture. If you’re not a fan of Ranch dressing, you can substitute it with Caesar dressing for a different flavor profile. For a gluten-free version, use gluten-free breadcrumbs in place of panko. You can also experiment with different cheese combinations, such as adding some mozzarella for extra gooeyness.