Description
Longhorn Steakhouse Parmesan Crusted Chicken features tender, marinated chicken breasts coated with a flavorful blend of Parmesan and Provolone cheeses, ranch dressing, and a crispy panko breadcrumb topping. This dish is pan-seared to golden brown perfection and finished under the oven broiler for a deliciously bubbly crust that’s perfect for a comforting yet elegant meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 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 black pepper
- Salt, to taste
Cooking and Topping
- 2–3 tablespoons vegetable oil (for cooking)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Provolone cheese
- 6 tablespoons ranch dressing
- 4 tablespoons unsalted butter, melted
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper until well combined.
- Pound the chicken: Place chicken breasts between plastic wrap and pound them to an even thickness of 1/2-inch to ensure uniform cooking.
- Season and marinate: Lightly season the chicken breasts with salt, place them in a resealable bag or shallow dish, and pour the marinade over them. Ensure the chicken is fully coated.
- Refrigerate: Let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.
- Heat the skillet: Warm vegetable oil in a large skillet over medium-high heat.
- Cook the chicken: Remove chicken from marinade allowing excess to drip off, then cook the chicken breasts in the skillet for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer to baking sheet: Place the cooked chicken breasts on a baking sheet and set aside.
- Make the cheese topping: In a microwave-safe bowl, combine Parmesan cheese, Provolone cheese, and ranch dressing. Microwave in 15-second intervals, stirring between each, until the mixture is smooth and melted.
- Prepare breadcrumb mixture: In another bowl, mix melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated.
- Preheat broiler: Set the oven broiler to low and allow it to warm.
- Assemble the topping: Spoon the melted cheese mixture evenly over each chicken breast.
- Add the crust: Sprinkle the buttered breadcrumb mixture on top of the cheese layer evenly.
- Broil the chicken: Place the baking sheet under the broiler and broil for 3–4 minutes until the topping is golden brown and bubbly. Watch closely to prevent burning.
- Rest and serve: Let the chicken rest for a few minutes after broiling to allow the juices to redistribute.
- Garnish and enjoy: Optionally garnish with fresh herbs and serve with your favorite side dishes.
Notes
- Ensure the chicken breasts are pounded evenly for consistent cooking.
- Do not skip resting the chicken after broiling to keep it juicy.
- Keep a close eye on the broiler as the breadcrumb topping can burn quickly.
- Use fresh Parmesan and Provolone cheese for the best melting texture and flavor.
- Adjust seasoning and salt according to your taste preference.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
