Craving the crispy, cheesy goodness of Longhorn’s Parmesan Crusted Chicken but don’t want to leave home? This easy copycat recipe brings the flavor right to your kitchen, with simple ingredients and steps that’ll have you enjoying a restaurant-quality dish in no time!
For the Chicken:
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 tbsp vegetable oil
For the Marinade (or use Italian Salad Dressing as a shortcut):
- ⅓ cup olive oil
- ⅓ cup ranch dressing
- 2 tbsp Worcestershire sauce
- 1 tsp distilled white vinegar
- 1 tsp lemon juice
- 1 tbsp minced garlic
- ½ tsp black pepper
For the Parmesan Crust:
- ½ cup chopped Parmesan cheese
- ½ cup chopped Provolone cheese
- 6 tbsp buttermilk ranch dressing (or regular ranch)
- 4 tbsp melted butter
- ¾ cup panko breadcrumbs
- 2 tsp garlic powder
Prepare the Chicken:In a bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper until well combined.Place the chicken breasts in a gallon freezer bag, seal it, and use a meat tenderizer to pound the chicken to about 1/2-inch thickness. The chicken will plump up while cooking.Season both sides of the chicken with salt and pepper, if desired.Pour the marinade into the bag with the chicken, seal the bag, and refrigerate for at least 30 minutes or overnight for more flavor. Cook the Chicken:Heat the vegetable oil in a skillet over medium-high heat. (A cast iron skillet works best for a nice sear.)Sear the chicken on both sides for 4-5 minutes until golden brown and cooked through. Avoid moving the chicken while it’s cooking to get a nice sear.Once cooked, transfer the chicken to a clean skillet or baking sheet, tent it with foil to keep it warm. Make the Parmesan Crust:Preheat the oven to broil at 450°F.In a bowl, mix together the Parmesan cheese, Provolone cheese, and ranch dressing. Microwave in 15-second increments, stirring in between, until melted and slightly lumpy.Spread the melted cheese mixture over the top of each piece of chicken.In a separate bowl, combine the melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture on top of the cheese layer.Broil the chicken for 3-4 minutes, watching closely until the top starts to brown slightly. Serve and Enjoy:Serve the Parmesan Crusted Chicken with mashed potatoes or your favorite sides.
Tips & Variations:
- Cheese Substitutes: If you don't have Provolone, you can substitute with Swiss, mozzarella, or Munster cheese.
- Quick Marinade: Use Italian Salad Dressing instead of making the marinade from scratch for a faster version.
Baked Chicken Option:
- Preheat the oven to 425°F.
- Place the chicken in a lightly greased oven-safe dish with 2 tablespoons of water. Bake for 15-18 minutes (depending on thickness).
- Follow the same steps for adding the Parmesan crust as mentioned above.
Grilling Option:
- Preheat the grill to medium-high heat and cook the chicken for 4-7 minutes per side, depending on thickness.