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Copycat Longhorn Parmesan Crusted Chicken

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Recreate Longhorn Steakhouse’s famous Parmesan Crusted Chicken at home with tender marinated chicken breasts topped with a creamy ranch-Parmesan spread and a crispy cheesy breadcrumb crust.

Ingredients

4 boneless, skinless chicken breasts

1½ cups Italian dressing

1 cup shredded Provolone cheese

¼ cup grated Parmesan cheese

¼ cup buttermilk ranch dressing

½ cup plain Panko breadcrumbs

1 teaspoon garlic salt

2 tablespoons unsalted butter, melted

Salt and pepper, to taste

Chopped fresh parsley, for garnish (optional)

Instructions

  1. Marinate the Chicken: Place chicken breasts in a large resealable bag or shallow dish. Pour in the Italian dressing, ensuring the chicken is well-coated. Seal and refrigerate for at least 2 hours, preferably overnight.
  2. Prepare the Ranch Spread: In a small bowl, combine the grated Parmesan cheese and buttermilk ranch dressing. Mix until smooth and set aside.
  3. Prepare the Parmesan Topping: In another bowl, mix the Panko breadcrumbs, garlic salt, melted butter, and shredded Provolone cheese. Stir until the breadcrumbs are evenly coated.
  4. Cook the Chicken: Preheat your oven to 400°F (200°C). Heat a skillet over medium-high heat and add a small amount of oil. Sear the marinated chicken breasts for 3-4 minutes on each side until golden brown.
  5. Assemble the Dish: Transfer the seared chicken breasts to a baking dish. Spread the ranch-Parmesan mixture evenly over each piece. Sprinkle the prepared Parmesan topping generously on top.
  6. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Broil: Switch the oven to broil and cook for an additional 2-3 minutes, or until the topping is golden and crispy.
  8. Garnish and Serve: Remove from the oven, garnish with chopped parsley if desired, and serve hot with your favorite sides.

Notes

  • Cheese Options: Substitute Provolone with Swiss, mozzarella, or Munster cheese for different flavors.
  • Grilled Version: Grill marinated chicken breasts instead of searing for a smoky flavor.
  • Spicy Kick: Add red pepper flakes to the ranch spread for heat.
  • Storage: Refrigerate leftovers up to 3 days or freeze up to 3 months.
  • Reheating: Reheat in oven at 350°F for 10-15 minutes; broil last 2 minutes to keep topping crispy.
  • Dairy-Free Alternative: Use dairy-free cheeses and ranch dressing.
  • Gluten-Free Option: Use gluten-free breadcrumbs.

Nutrition

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