Description
This Copycat Longhorn Parmesan Crusted Chicken recipe brings the famous restaurant dish straight to your kitchen! Juicy, pan-seared chicken is topped with a rich, cheesy Parmesan crust and finished with crispy, buttery panko crumbs. It’s an easy, flavor-packed meal that the whole family will love.
Ingredients
Units
Scale
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
- 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
Prepare the Chicken:
- In a large bowl, whisk together all the marinade ingredients.
- Pound each chicken breast to an even thickness, season with salt, and add to the marinade. Cover and marinate for at least 30 minutes (or overnight for best results).
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Sear the chicken for about 6 minutes per side, until golden brown and cooked through (internal temperature 165°F/75°C). Set aside.
Prepare the Parmesan Crust:
- Preheat the oven to 450°F (235°C) on a low broil setting.
- Mix Provolone cheese, Parmesan cheese, and ranch dressing in a bowl.
- Divide into four equal portions and spread over each cooked chicken breast.
Prepare the Panko Topping:
- In a small bowl, combine panko breadcrumbs, melted butter, garlic powder, and salt.
- Generously top each chicken breast with the panko mixture.
- Bake in the preheated oven for about 5 minutes, until the cheese is melted and the panko is golden brown.
Notes
- Oven-Baked Option: Instead of searing, bake the chicken at 450°F (235°C) for 15 minutes or until the internal temperature reaches 165°F (75°C). Then, add the Parmesan crust and panko topping, and broil for another 5 minutes.
- Stovetop Option: Sear the chicken until fully cooked. Add the Parmesan crust, cover with a lid, and cook until the cheese is melted. Meanwhile, toast the panko mixture separately in a pan until golden brown, then sprinkle over the chicken before serving.
