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Longhorn Steakhouse Parmesan Crusted Chicken Recipe

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Bring the flavor of Longhorn Steakhouse home with this Parmesan Crusted Chicken recipe. Featuring marinated chicken breasts topped with creamy ranch-Parmesan, melty provolone, and a golden breadcrumb crust, this easy dinner is packed with rich, savory flavors. Perfect for family meals or impressing guests.

Ingredients

For the Chicken and Marinade

2 large boneless, skinless chicken breasts (or 4 chicken cutlets)

¼ cup ranch dressing

¼ cup Italian dressing

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried basil

1 teaspoon black pepper

For the Parmesan Topping

2.5 oz shredded Parmesan cheese

½ cup ranch dressing

For the Breadcrumb Mixture

1 cup Italian-style Panko breadcrumbs

1 cup grated Parmesan cheese

4 tablespoons unsalted melted butter

For Cooking

1 teaspoon avocado oil

1 tablespoon unsalted butter

4 slices provolone cheese

2 slices mozzarella cheese

Instructions

  • Marinate the Chicken:
    Mix ranch dressing, Italian dressing, garlic powder, onion powder, dried basil, and black pepper in a bowl. Add chicken to a large Ziploc bag, pour in the marinade, seal, and refrigerate for at least 30 minutes (overnight for best results).

  • Make Parmesan Topping:
    In a small bowl, combine shredded Parmesan with ranch dressing. Set aside.

  • Prepare Breadcrumb Mixture:
    Stir together Panko breadcrumbs, grated Parmesan, and melted butter in a bowl. Set aside.

  • Cook the Chicken:
    In a skillet over medium heat, warm avocado oil and butter. Cook the marinated chicken on both sides until golden brown and cooked through (internal temp 165°F).

  • Add Cheese Layers:
    Place provolone and mozzarella slices on each chicken breast. Top with the prepared Parmesan-ranch mixture. Transfer to an oven set to low broil.

  • Broil and Add Crunch:
    Broil for 5 minutes or until cheese melts. Then top with breadcrumb mixture and broil for an additional 4–5 minutes until crispy and golden.

Notes

  • Marinating overnight gives deeper flavor, but 30 minutes is enough in a pinch.

  • Substitute ranch dressing with herbed Greek yogurt for a lighter version.

  • To make gluten-free, use GF Panko and certified GF dressings.

  • Store leftovers in the fridge for 3 days; reheat in a 350°F oven for crispy results.

  • Freeze cooked chicken up to 3 months in an airtight container.

Find it online: https://bitezly.com/longhorn-steakhouse-parmesan-crusted-chicken-recipe/