Description

This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, juicy chicken breasts marinated in a flavorful blend of ranch, Worcestershire sauce, and garlic, then seared to golden perfection and topped with a cheesy, crunchy Parmesan and breadcrumb crust. Finished under the broiler for a deliciously crisp topping, this dish is perfect served with mashed potatoes or your favorite sides for a satisfying and restaurant-quality meal you can easily prepare at home.

Ingredients

Units Scale

Chicken

4 skinless, boneless chicken breasts
Salt and pepper to taste
3 tablespoons vegetable oil

Marinade

1/3 cup olive oil
1/3 cup ranch dressing (regular or buttermilk ranch)
2 tablespoons Worcestershire sauce
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon black 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 as well)
4 tablespoons melted butter
3/4 cup panko breadcrumbs
2 teaspoons garlic powder

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Instructions

Prepare the Marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and black pepper until smooth and well combined.
Pound and Season the Chicken: Place the chicken breasts inside a gallon freezer bag, seal after removing excess air, and gently pound each breast with a meat tenderizer until about 1/2 inch thick. Lightly sprinkle both sides with salt and pepper.
Marinate the Chicken: Transfer the chicken breasts into a new freezer bag. Pour in the prepared marinade, seal the bag removing extra air, and refrigerate for at least 30 minutes, or up to overnight to maximize flavor.
Sear the Chicken: Heat 2 to 3 tablespoons of vegetable oil in a skillet (cast iron preferred) over medium-high heat. Place the chicken in the skillet and let it sear without moving for 4 to 5 minutes on each side until a golden-brown crust forms and the chicken is cooked through. Adjust heat to prevent burning. Transfer cooked chicken to a clean skillet or baking sheet and tent with foil to keep warm.
Prepare the Parmesan Crust: Preheat your oven to the broil setting at approximately 450°F. In a microwave-safe bowl, combine Parmesan cheese, Provolone cheese, and ranch dressing. Microwave in 15-second bursts, stirring between each, until the mixture is mostly melted but still slightly lumpy.
Apply Cheese Mixture: Spread the melted cheese mixture evenly over each piece of seared chicken.
Add Breadcrumb Topping: Mix the melted butter, garlic powder, and panko breadcrumbs together. Evenly spoon this crumb mixture over the cheese layer on the chicken breasts.
Broil: Place the chicken under the preheated broiler for 3 to 4 minutes, watching closely, until the breadcrumb topping is golden brown and crisp.
Serve: Remove from the oven and serve immediately. This dish pairs wonderfully with mashed potatoes or your favorite side dishes. Enjoy your copycat Longhorn Parmesan Crusted Chicken!

Notes

You can bake the chicken at 400°F for 20-25 minutes instead of searing before adding the Parmesan crust and broiling, for an alternative cooking method.
If grilling, marinate the chicken, grill directly, then add the Parmesan crust mixture in a heat-proof pan or foil packet near the end of cooking and finish under the broiler for the crust.
Using a cast iron skillet for searing helps develop an excellent crust and enhances flavor.
Keep a close eye on the chicken while broiling to avoid burning the breadcrumb topping, as broilers vary in heat intensity.

Nutrition

Serving Size: 1 chicken breast with crust
Calories: 470
Sugar: 2g
Sodium: 720mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 35g
Cholesterol: 110mg