Longhorn Parmesan Crusted Chicken – A Restaurant-Quality Dish at Home
If you’ve ever tried Longhorn’s famous Parmesan Crusted Chicken and wished you could make it at home, then this recipe is for you! This dish is all about juicy, tender chicken marinated to perfection, topped with a rich blend of cheeses, and finished with a golden, crunchy panko crust. It’s the ultimate comfort food that’s packed with flavor and will make you feel like you’re dining out, right in the comfort of your own home.
Why You’ll Love Longhorn Parmesan Crusted Chicken
The secret to this dish’s amazing flavor lies in the layers. First, the chicken is marinated in a tangy and flavorful blend of ranch dressing, Worcestershire sauce, lemon juice, and garlic. Then, it’s seared to golden perfection and topped with a decadent mix of Parmesan and Provolone cheeses. Finally, the crispy panko topping adds the perfect crunch, making every bite incredibly satisfying. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe delivers a restaurant-quality meal that everyone will love.
Ingredients:
For the Marinade:
- 1/4 cup olive oil
- 1/3 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 3/4 tablespoon ground black pepper
For the Chicken:
- 4 chicken breasts (pounded to even thickness)
- Salt, to taste
- 2 tablespoons vegetable oil
For the Parmesan Crust:
- 1 cup Parmesan cheese (cut into small pieces)
- 1 cup Provolone cheese (cut into small pieces)
- 1/3 cup ranch dressing
For the Panko Topping:
- 1 cup panko breadcrumbs
- 1/3 cup unsalted butter (melted)
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
Directions:
1. Marinate the Chicken:
- Whisk the Marinade Ingredients:
In a large bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, lemon juice, minced garlic, and ground black pepper. - Prepare the Chicken:
Pound the chicken breasts to an even thickness and season them lightly with salt. Add the chicken to the marinade, ensuring each piece is coated well. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
2. Sear the Chicken:
- Heat the Oil:
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. - Cook the Chicken:
Remove the chicken from the marinade, letting any excess drip off. Sear the chicken in the hot skillet for about 6 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (75°C). Set the cooked chicken aside.
3. Prepare the Parmesan Crust:
- Mix the Cheeses:
Preheat your oven to a low broil setting (450°F / 235°C). In a small bowl, mix together the Parmesan cheese, Provolone cheese, and ranch dressing until well combined. - Top the Chicken:
Divide the cheese mixture into four portions and spread it evenly over each chicken breast.
4. Make the Panko Topping:
- Mix the Topping Ingredients:
In another small bowl, mix together the panko breadcrumbs, melted butter, garlic powder, and salt. - Add the Panko Topping:
Generously top each chicken breast with the panko breadcrumb mixture, pressing it gently into the cheese layer.
5. Finish the Chicken:
- Broil the Chicken:
Transfer the chicken breasts to a baking sheet and place them in the oven. Broil for about 5 minutes, or until the cheese is melted and the panko topping is golden and crispy. - Serve:
Once the chicken is done, remove it from the oven and serve immediately. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad.
Notes:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Calories: 580 kcal per serving
- Servings: 4 servings
Bring Restaurant Flavor to Your Kitchen
This Longhorn Parmesan Crusted Chicken is everything you could want in a hearty, comforting dish. The combination of tender chicken, gooey cheese, and crispy panko crust creates a burst of flavors and textures in every bite. Whether you’re cooking for family or guests, this recipe is sure to impress. It’s easy to make and feels like a special treat without requiring a ton of effort.
Longhorn Parmesan Crusted Chicken
- Total Time: 55 minutes
- Yield: 4 1x
Description
Longhorn Parmesan Crusted Chicken is a flavorful, cheesy delight that combines tender chicken breasts with a rich, golden crust. The Parmesan and Provolone cheeses melt beautifully over the chicken, while the panko breadcrumb topping adds a satisfying crunch. The garlic-infused marinade and ranch dressing in both the chicken and topping create layers of savory goodness, making this dish a standout.
Ingredients
For the Marinade:
1/4 cup olive oil
1/3 cup ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon minced garlic
3/4 tablespoon ground black pepper
For the Chicken:
4 chicken breasts (pounded to even thickness)
Salt, to taste
2 tablespoons vegetable oil
For the Parmesan Crust:
1 cup Parmesan cheese (cut into small pieces)
1 cup Provolone cheese (cut into small pieces)
1/3 cup ranch dressing
For the Panko Topping:
1 cup panko breadcrumbs
1/3 cup unsalted butter (melted)
2 teaspoons garlic powder
1/4 teaspoon salt
Instructions
For the Chicken:
In a large bowl, whisk together the marinade ingredients: olive oil, ranch dressing, Worcestershire sauce, lemon juice, garlic, and black pepper.
Pound the chicken breasts to an even thickness and season with salt. Add the chicken to the marinade, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the marinated chicken for about 6 minutes on each side, or until golden brown and fully cooked through (internal temperature of 165°F). Set aside.
For the Parmesan Crust:
Preheat the oven to a low broil at 450°F (235°C).
In a bowl, mix the Parmesan cheese, Provolone cheese, and ranch dressing until combined. Divide the mixture into four portions and spread evenly over each chicken breast.
For the Panko Topping:
In a small bowl, combine the panko breadcrumbs, melted butter, garlic powder, and salt.
Generously top each chicken breast with the panko mixture.
To Finish:
Transfer the chicken to a preheated oven and bake for about 5 minutes, or until the cheese is melted and the panko topping is golden brown.
Serve immediately and enjoy!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 580