Description
LongHorn Steakhouse Parmesan Crusted Chicken is a flavorful and indulgent grilled chicken dish enhanced with a tangy ranch marinade, topped with a crunchy Parmesan and panko breadcrumb crust, provolone cheese, and finished under the broiler for a golden, melty topping. Perfect for a satisfying dinner served alongside mashed potatoes, roasted vegetables, or a crisp salad.
Ingredients
Scale
For the Marinade:
- 4 boneless, skinless chicken breasts
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
For the Parmesan Crust:
- ½ cup panko breadcrumbs
- 1 teaspoon garlic salt
- â…“ cup shredded Parmesan cheese
- 2 tablespoons melted butter
For the Topping and Assembly:
- ¼ cup grated Parmesan cheese
- ¼ cup ranch dressing
- 4 slices provolone cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper to create the marinade. Place the chicken breasts into a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 2-3 hours, preferably overnight, to maximize flavor infusion.
- Prepare the Parmesan Crust: In a small bowl, combine the panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter. Stir thoroughly until the breadcrumbs are evenly coated with the butter and cheese mixture. Set this aside to use as the crunchy topping later.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade, discarding any excess liquid. Grill the chicken for 6 to 7 minutes on each side or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through but still juicy. Once done, transfer the cooked chicken breasts to a baking sheet.
- Assemble and Broil: Preheat your oven’s broiler. In a small bowl, mix the grated Parmesan cheese with ranch dressing until it forms a spreadable mixture. Spread a generous layer of this Parmesan-ranch mixture evenly over each grilled chicken breast. Next, place a slice of provolone cheese on top of each piece. Sprinkle the prepared panko Parmesan crust evenly over the provolone-topped chicken. Place the baking sheet under the broiler for 2 to 3 minutes, or until the cheese melts and the breadcrumb topping is a golden brown, bubbly crust.
- Serve: Remove the chicken from the broiler carefully. Optionally garnish with chopped fresh parsley for a pop of color and freshness. Serve the Parmesan crusted chicken hot, pairing it with sides such as creamy mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor significantly.
- If a grill or grill pan is unavailable, a heavy skillet can be used on the stovetop to cook the chicken.
- Watch closely during broiling to prevent the topping from burning as it only takes a few minutes to brown.
- Use freshly grated Parmesan for the best flavor and texture.
- Leftovers can be refrigerated and gently reheated, but the crust is best enjoyed fresh.
