Copycat Longhorn Parmesan Crusted Chicken Recipe
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender chicken breasts marinated in a flavorful blend of ranch dressing, Worcestershire sauce, garlic, and seasonings, then seared to golden perfection. Topped with a creamy cheese mixture and a crunchy garlic-panko breadcrumb crust, finished under a hot broiler for a deliciously crispy finish, this dish is perfect for an impressive yet easy dinner served alongside mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- 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 pepper
Cheese Crust
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons buttermilk ranch salad dressing (regular ranch is fine as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Chicken: Lightly season the chicken breasts on both sides with salt and pepper. Place them in a gallon freezer bag, remove the air, and seal. Using a meat tenderizer, pound the chicken to about 1/2 inch thickness. Note that the chicken will plump up during cooking.
- Marinate the Chicken: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until well blended. Place the chicken in a new freezer bag, pour in the marinade, remove the air, and seal. Refrigerate for at least 30 minutes, or up to overnight for best flavor.
- Sear the Chicken: Heat 2 to 3 tablespoons vegetable oil in a cast iron or heavy skillet over medium-high heat. Once hot, carefully add the chicken breasts and sear each side for 4-5 minutes without moving them to develop a nice golden crust. Adjust heat to medium if the pan becomes too hot. Ensure chicken is cooked through before proceeding.
- Keep Chicken Warm: Transfer the seared chicken to a clean skillet or baking sheet and tent loosely with aluminum foil to keep warm while preparing the crust topping.
- Prepare Parmesan Cheese Mixture: In a microwave-safe bowl, combine the Parmesan cheese, Provolone cheese, and ranch dressing. Microwave in 15-second increments, stirring between each until the mixture is melted and partially smooth (a slightly lumpy texture is acceptable).
- Top Chicken with Cheese Mixture: Evenly spread the melted cheese mixture over the top of each chicken breast.
- Add the Breadcrumb Topping: In a small bowl, mix the melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture evenly over the cheese-topped chicken breasts.
- Broil the Chicken: Preheat your oven’s broiler to 450°F. Place the prepared chicken under the broiler for 3-4 minutes, watching carefully until the breadcrumb topping browns lightly and crisps up.
- Serve: Remove from oven and serve immediately, ideally alongside creamy mashed potatoes or your favorite side dish.
Notes
- You can bake or grill the chicken instead of pan-searing. For baking, preheat oven to 375°F, bake chicken for 20-25 minutes before adding the cheese and breadcrumb topping, then broil as directed.
- If grilling, sear the chicken on direct heat for 4-5 minutes per side, then move to indirect heat, add the cheese and breadcrumb topping on foil, and finish under the broiler if available or cover until cheese melts.
- For an even thicker crust, add extra panko breadcrumbs or cheese.
- Use a cast iron skillet for the best sear and flavor development during pan-searing.
