Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts seared to golden perfection and topped with a rich, cheesy Parmesan and Provolone crust. Finished under the broiler for a crispy, flavorful topping, this dish is perfect served alongside creamy mashed potatoes for a satisfying, restaurant-style meal at home.
Ingredients
Units
Scale
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- 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
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)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until smooth and well combined.
- Prepare the chicken: Place chicken breasts in a gallon freezer bag, remove the air, and seal. Pound the chicken to about 1/2 inch thickness using a meat tenderizer. Season both sides lightly with salt and pepper if desired.
- Marinate the chicken: Place the chicken in a fresh freezer bag with the prepared marinade. Remove the air and seal tightly. Refrigerate for at least 30 minutes or up to overnight for best flavor.
- Sear the chicken: Heat 2-3 tablespoons vegetable oil in a skillet (preferably cast iron) over medium-high heat. Carefully place chicken breasts in the hot skillet and sear without moving for 4-5 minutes per side until a nice golden brown crust forms and the chicken is cooked through. Adjust heat to medium if pan gets too hot. Transfer chicken to a clean skillet or baking sheet and loosely tent with foil to keep warm.
- Prepare the Parmesan crust: Preheat the oven broiler to high (approximately 450°F). In a bowl, combine Parmesan, Provolone, and ranch dressing. Microwave in 15-second increments, stirring between, until melted but still slightly lumpy.
- Apply the cheese topping: Spread the melted cheese mixture evenly over the seared chicken breasts.
- Add the breadcrumb topping: In a small bowl, mix melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture evenly over the cheese layer on the chicken.
- Broil the chicken: Place chicken under the preheated broiler for 3-4 minutes until the breadcrumb topping is golden brown and slightly crisp. Watch carefully to prevent burning.
- Serve: Remove from oven and serve immediately with mashed potatoes or your favorite side.
Notes
- For a baking method: After searing, you may bake the chicken at 375°F for 15-20 minutes until cooked through instead of broiling.
- For grilling: Marinate the chicken as directed, then grill over medium heat for 5-6 minutes per side before applying the cheese and breadcrumb topping. Use a grill-safe pan to broil the topping or finish cooking on indirect heat covered with a lid.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Using a cast iron skillet for searing provides the best crust and sear.
