Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts that are seared to a golden brown and finished under the broiler with a rich, cheesy Parmesan and Provolone crust. The flavorful marinade and crunchy breadcrumb topping create a delicious main dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
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 Topping
- 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 dressing is fine as well)
- 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, removing as much air as possible before sealing. Use a meat tenderizer to pound the chicken to about 1/2 inch thickness. This step ensures even cooking and tenderness. Lightly sprinkle both sides of the chicken with salt and pepper if desired.
- Marinate: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until fully combined. Place the chicken into a clean freezer bag, pour in the marinade, remove air, and seal. Refrigerate for at least 30 minutes or up to overnight to let flavors meld.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a cast iron or heavy skillet over medium-high heat. Once hot, add the chicken breasts and sear each side for 4-5 minutes without moving them to develop a golden brown crust. If the pan becomes too hot, reduce to medium heat to avoid burning. Ensure the chicken is cooked through and golden brown before moving on. Remove the chicken and tent loosely with foil on a clean skillet or baking sheet to keep warm.
- Prepare the Parmesan Crust: Preheat your oven’s broiler to 450°F. In a heat-safe bowl, combine Parmesan cheese, Provolone cheese, and 6 tablespoons of ranch dressing. Microwave in 15-second increments, stirring each time until the mixture is melted with some lumps remaining fine. Spread this cheesy mixture evenly over the seared chicken breasts.
- Add Panko Topping and Broil: In a separate bowl, mix together the melted butter, garlic powder, and panko breadcrumbs until fully combined. Spoon this topping generously over the cheese layer on each chicken breast. Place the chicken under the preheated broiler and broil for 3-4 minutes, watching carefully, until the topping turns lightly browned and crispy.
- Serve: Remove the chicken from the broiler and serve immediately, ideally with mashed potatoes or your favorite side dishes. Enjoy the rich, cheesy crust and juicy chicken!
Notes
- For baking instead of searing, preheat oven to 375°F and bake the marinated chicken breasts for 25-30 minutes until cooked through before adding the cheese topping and broiling.
- To grill, cook the marinated chicken breasts over medium heat for 5-6 minutes per side until cooked through, then proceed with adding the cheese mixture and broiling the topping if an oven is available.
- Using a cast iron skillet is ideal for achieving the best sear on the chicken.
- Keep a close watch during broiling to avoid burning the cheese and breadcrumb topping.
