Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts seared to golden perfection in a skillet, then topped with a savory blend of Parmesan, Provolone, and ranch dressing, finished under the broiler with a crispy panko and garlic crust. Perfectly juicy with a flavorful, cheesy topping, it's an easy yet impressive meal served best with creamy mashed potatoes.
Ingredients
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
Cooking and Crust
- 3 tablespoons vegetable oil
- 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 acceptable)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Chicken: Place the chicken breasts in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thickness for even cooking and tender texture.
- Make the Marinade: Whisk together the olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until smooth and uniform.
- Marinate the Chicken: Sprinkle both sides of the chicken lightly with salt and pepper. Place the chicken in a fresh freezer bag, pour in the marinade, remove the air, seal, and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
- Sear the Chicken: Heat 2-3 tablespoons vegetable oil in a cast iron or heavy skillet over medium-high heat. When hot, cook the chicken breasts without moving them for 4-5 minutes per side until golden brown with a nice sear and cooked through. Adjust heat if necessary to prevent burning.
- Keep Warm: Once seared, transfer the chicken to a clean skillet or baking sheet and tent loosely with foil to keep warm while preparing the crust.
- Prepare the Cheese Mixture: In a microwave-safe bowl, combine the Parmesan, Provolone, and 6 tablespoons ranch dressing. Microwave in 15-second intervals, stirring between each, until melted and combined into a slightly lumpy but smooth mixture.
- Top the Chicken: Spread the melted cheese and ranch mixture evenly over the top of each chicken breast.
- Make the Panko Crust: In a small bowl, mix the melted butter, garlic powder, and panko breadcrumbs until combined. Spoon this mixture over the cheese layer on each chicken breast.
- Broil the Chicken: Preheat the oven to broil at 450°F. Place the chicken under the broiler for 3-4 minutes until the panko crust is golden brown and slightly crisp. Watch closely to avoid burning.
- Serve: Remove from the oven and serve immediately with mashed potatoes or your favorite side dish. Enjoy your flavorful Copycat Longhorn Parmesan Crusted Chicken!
Notes
- If you prefer baking or grilling the chicken, bake at 375°F for 20-25 minutes before adding the cheese and breadcrumb topping and finishing under the broiler for 3-4 minutes.
- Using a cast iron skillet provides the best sear and flavor but any heavy skillet will work.
- The chicken will plump up during cooking, so pounding to 1/2 inch thickness helps it cook evenly and stay tender.
- Keep an eye on the chicken while broiling to prevent the breadcrumb topping from burning.