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Copycat Longhorn Parmesan Crusted Chicken Recipe

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4.2 from 14 reviews

This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts seared to a perfect golden brown and topped with a rich blend of Parmesan, Provolone, and Ranch dressing, finished under a broiler with a crispy garlic panko crust. Ideal for a flavorful, comforting meal served best with mashed potatoes.

Ingredients

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

Cheese and 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 dressing also works)
  • 4 tablespoons melted butter
  • 3/4 cup panko breadcrumbs
  • 2 teaspoons garlic powder

Instructions

  1. Prepare the Chicken: Season each chicken breast lightly with salt and pepper. Place the chicken in a gallon freezer bag, remove the air, seal it, and use a meat tenderizer to pound the breasts to about 1/2 inch thickness. This ensures even cooking and tender texture.
  2. Make 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.
  3. Marinate the Chicken: Place the pounded chicken breasts in a fresh gallon freezer bag, add the marinade, remove air, and seal. Refrigerate for at least 30 minutes or overnight to infuse the flavors deeply.
  4. Heat the Skillet: Warm 2 to 3 tablespoons of vegetable oil in a skillet over medium-high heat. A cast iron skillet is recommended for the best sear.
  5. Sear the Chicken: Place the marinated chicken breasts in the hot skillet without moving them. Cook for 4 to 5 minutes per side until a golden-brown crust forms and the chicken is cooked through. Adjust heat as necessary to avoid burning. Once done, transfer chicken to a clean skillet or baking sheet and tent loosely with foil to keep warm.
  6. Preheat the Broiler: Set your oven broiler to low and preheat to 450°F (232°C).
  7. Prepare the Cheese Mixture: In a bowl, combine chopped Parmesan, Provolone, and ranch dressing. Microwave the mixture in 15-second increments, stirring after each, until cheeses are melted and combined, though a slightly lumpy texture is acceptable.
  8. Add the Cheese Topping: Spread the warm cheese mixture evenly over each chicken breast.
  9. Make the Crust Topping: Combine melted butter, garlic powder, and panko breadcrumbs in a small bowl. Spoon this mixture over the cheese layer on each chicken breast to form the crust.
  10. Broil the Chicken: Place the topped chicken under the broiler for 3 to 4 minutes until the crust turns a lightly browned, crispy golden color. Watch carefully to prevent burning.
  11. Serve: Remove from oven and serve immediately. This dish pairs wonderfully with mashed potatoes or your favorite sides.

Notes

  • For an alternative cooking method, chicken can be baked at 375°F (190°C) for 20-25 minutes before adding the cheese topping and broiling.
  • To grill, cook chicken breasts on a medium-hot grill for 6-7 minutes per side before adding cheese topping and finishing under a broiler if desired.
  • Use a meat tenderizer gently to avoid tearing the chicken.
  • Adjust marinade time according to schedule; overnight yields best flavor and tenderness.
  • Keep a close eye during broiling to avoid burning the crust.

Find it online: https://dishcooks.com/copycat-longhorn-parmesan-crusted-chicken-recipe/