Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts topped with a rich, cheesy Parmesan and Provolone crust, finished off under a broiler for a crispy golden topping. Perfectly seared chicken combined with a flavorful ranch-based marinade and crunchy panko breadcrumb topping makes for an irresistible entrée that’s excellent served with mashed potatoes or your favorite sides.
Ingredients
Units
Scale
Chicken
- 4 skinless/boneless chicken breasts
- Salt and pepper to taste
- 3 tablespoons vegetable oil
Marinade
- 1/3 cup olive oil
- 1/3 cup ranch dressing (regular or buttermilk ranch)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
Parmesan Crust
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons buttermilk ranch salad dressing (regular ranch is fine as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Marinade: Whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until the mixture is smooth and well combined.
- Pound and Season the Chicken: Place chicken breasts in a gallon freezer bag, remove air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thickness. Sprinkle both sides lightly with salt and pepper as desired.
- Marinate the Chicken: Transfer the chicken to a new freezer bag and pour in the prepared marinade. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a skillet (preferably cast iron) over medium-high heat. Place the chicken in the skillet and sear each side for 4 to 5 minutes without moving it, allowing a golden-brown crust to form. Adjust heat as necessary to avoid burning. Once cooked through and golden, transfer chicken to a clean skillet or baking sheet and tent with foil to keep warm.
- Prepare the Parmesan Crust: Preheat your oven to a low broil setting (approximately 450°F). Combine Parmesan cheese, Provolone cheese, and ranch dressing in a microwave-safe bowl. Microwave in 15-second increments, stirring each time, until mostly melted but still slightly lumpy.
- Apply Cheese Mixture: Spread the melted cheese mixture evenly over the seared chicken breasts.
- Add Breadcrumb Topping: Combine melted butter, garlic powder, and panko breadcrumbs in a bowl. Spoon this mixture evenly over the cheese layer on the chicken.
- Broil: Place the prepared chicken under the broiler for 3-4 minutes, watching closely, until the breadcrumb topping is golden brown and slightly crisp.
- Serve: Remove from the oven and serve immediately, ideally paired with mashed potatoes or your favorite side dishes. Enjoy your copycat Longhorn Parmesan Crusted Chicken!
Notes
- For an alternative cooking method, you can bake the chicken instead of searing by cooking it in a 400°F oven for about 20-25 minutes before adding the Parmesan crust and broiling.
- If grilling, marinate and grill the chicken directly. Add the Parmesan crust mixture in a heat-proof pan or foil packet towards the end of grilling, then finish under the broiler for the crust.
- Using a cast iron skillet helps achieve an excellent sear and flavor.
- Watch the broiler carefully to avoid burning the breadcrumb topping, as broilers can vary in heat intensity.
Nutrition
- Serving Size: 1 chicken breast with crust
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
