Longhorn Parmesan Crusted Chicken Recipe (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
½ cup Italian dressing
02 -
⅓ cup ranch dressing
03 -
4 thin sliced chicken breasts
04 -
2 Tablespoons vegetable oil
→ Parmesan Sauce
05 -
4 ounces provolone cheese, shredded or finely diced
06 -
⅓ cup freshly grated parmesan cheese
07 -
⅓ cup ranch dressing
→ Crunchy Topping
08 -
½ cup panko bread crumbs
09 -
¼ cup freshly grated parmesan cheese
10 -
1½ teaspoons garlic powder
11 -
3 Tablespoons salted butter, melted
# Instructions:
01 -
In a large bowl, combine Italian dressing and ranch until well mixed. Add the chicken breasts, making sure they're well coated. Cover and let them soak up all the flavors in the fridge for at least 30 minutes, or overnight if you're planning ahead.
02 -
Mix the provolone, parmesan, and ranch in a medium bowl. Warm it in the microwave in 30-second bursts until it's mostly melted and gooey. Set aside for later.
03 -
Combine the panko breadcrumbs, parmesan, garlic powder, and melted butter until the crumbs are evenly coated in buttery goodness. Set aside.
04 -
Position your oven rack in the middle and preheat the broiler on low. Heat up a large, oven-safe skillet over medium heat with the oil. Let any excess marinade drip off the chicken before placing it in the hot skillet. Broil for about 5 minutes per side until lightly golden brown.
05 -
Top each piece of chicken with the prepared cheese sauce and sprinkle with the seasoned breadcrumbs. Broil until the topping turns golden brown and the chicken reaches 165°F internally, about 5-10 minutes. Keep a close eye on it to prevent burning!
# Notes:
01 -
This recipe recreates the famous Longhorn Steakhouse Parmesan Crusted Chicken right in your kitchen
02 -
Watch carefully under the broiler as the topping can burn quickly