Description
This Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender, marinated chicken breasts coated with a rich mixture of melted cheeses and topped with a crispy, buttery panko breadcrumb crust. Cooked first on the stovetop then finished under the broiler for a golden, bubbly crust, it’s a comforting dish that pairs perfectly with your favorite sides.
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
- 2–3 tablespoons vegetable oil (for cooking)
Cheese Mixture
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Provolone cheese
- 6 tablespoons ranch dressing
Breadcrumb Topping
- 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, distilled white vinegar, lemon juice, minced garlic, and black pepper until well combined.
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch to ensure uniform cooking.
- Season and Marinate: Lightly season the chicken breasts with salt, then place them in a resealable bag or dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
- Heat the Skillet: Warm the vegetable oil in a large skillet over medium-high heat, preparing for searing the chicken.
- Sear the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Cook the chicken breasts in the hot skillet for 4–5 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C).
- Prep for Broiling: Transfer the cooked chicken onto a baking sheet and set aside while preparing the toppings.
- Melt the Cheese Mixture: In a microwave-safe bowl, combine the grated Parmesan cheese, shredded Provolone cheese, and ranch dressing. Microwave in 15-second bursts, stirring in between, until the mixture is smooth and melted.
- Prepare Breadcrumb Topping: In a separate bowl, mix together the melted unsalted butter, panko breadcrumbs, and garlic powder, ensuring the crumbs are evenly coated with butter.
- Preheat Broiler: Set your oven broiler to low heat to gently brown the topping without burning.
- Assemble Topped Chicken: Spoon the melted cheese mixture evenly over each chicken breast, then generously sprinkle the breadcrumb mixture on top.
- Broil the Chicken: Place the baking sheet under the preheated broiler and broil for 3–4 minutes until the breadcrumb topping is golden brown and bubbly. Watch carefully to avoid burning.
- Rest and Serve: Remove from the oven and let the chicken rest for a few minutes to allow the juices to settle. Garnish with fresh herbs if desired and serve with your preferred side dishes.
Notes
- For a more intense flavor, marinate the chicken for up to 2 hours but avoid longer to prevent the marinade from affecting texture.
- Pounding the chicken breasts to an even thickness ensures uniform cooking and prevents drying out thinner parts.
- Keep a close eye during broiling as the breadcrumb topping can quickly go from golden to burnt.
- Substitute Provolone with mozzarella if needed; this will slightly change the flavor but maintain a melty texture.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain crispiness of the crust.
