Prep time: 35 MINS | Cook time: 20 MINS | Total time: 55 MINS | Servings: 4 PEOPLE
This easy homemade version of Longhorn Parmesan Crusted Chicken is a must-try! Flavorful chicken cooked in a skillet or grill, then topped with a simple Parmesan crust and bake in the oven.
Ingredients
3 tbsp vegetable oil
4 skinless/boneless chicken breasts
Salt/Pepper, to taste
Marinade: (or Use Italian Salad Dressing for a shortcut version)
1 tbsp minced garlic
1/3 c. olive oil
1 tsp Distilled white vinegar
1 tsp lemon juice
1/2 tsp pepper
1/3 c. ranch dressing
2 tbsp Worcestershire sauce
Parmesan Crust:
4 tbsp melted butter
6 tbsp Buttermilk Ranch salad dressing, or use regular Ranch
3/4 c. panko breadcrumbs
2 tsp garlic powder
1/2 c. Parmesan cheese, chopped into bits
1/2 c. Provolone cheese, chopped into bits
How to make Copycat Longhorn Parmesan Crusted Chicken
Step 1: Combine the marinade ingredients until well blended.
Step 2: In a gallon freezer bag, place the chicken. Squeeze out the air before sealing the bag. Pound the chicken to about half an inch thickness using a meat tenderizer. Lightly sprinkle both sides of the chicken with salt and pepper.
Step 3: In a new freezer bag, transfer the chicken and pour it into the marinade. Seal the bag and place it in the fridge to marinate the chicken for at least 30 minutes up to overnight.
Step 4: In a skillet, heat 2 to 3 tbsp vegetable oil on medium-high heat. Once hot, add the chicken and sear for about 4 to 5 minutes per side. Refrain from moving the chicken around as they cook. Adjust the heat to medium if the pan gets too hot.
Step 5: To a clean skillet or baking sheet, transfer the chicken once each side is golden brown and the middle is cooked. Cover the chicken with foil to keep them warm.
Parmesan Crust:
Step 6: Prepare the oven. Preheat it to 450 degrees F (low broil).
Step 7: Mix the Parmesan with provolone and Ranch dressing. Then, heat in the microwave in 15 seconds increments, stirring in between until melted. Once melted, add this over the chicken.
Step 8: Place in the oven and broil for about 3 minutes until the cheese starts to brown a little.
Step 9: Mix the melted butter with garlic powder, and panko breadcrumbs, then add this over the chicken. Broil for another minute or until the breadcrumbs start to turn light brown.
Step 10: Serve the chicken right away with mashed potatoes. Enjoy!
Notes:
You can substitute provolone with Swiss, Mozzarella, or Munster cheese if desired.
For a quick version, you can use Italian salad dressing (about 1 c.) instead of the marinade.
If desired, you can use Parmesan Crust Topping in place of Buttermilk Ranch dressing.
To Baked the Chicken Breasts: (Instead of skillet method)
Start by preheating the oven to 425 degrees F. Lightly grease an oven-safe dish large enough to hold the chicken, then add 2 tbsp water to the dish. Place the chicken into the prepared dish and bake in the preheated oven for about 15 (thinner chicken) to 18 (thick chicken) minutes. Now, go forward with adding the Parmesan crust as directed in the recipe. The chicken is done once its internal temperature reaches 165 degrees.
Grilling step:
Cook the chicken on a preheated grill on medium-high heat for about 4 to 7 minutes on each side. Make sure not to disturb the chicken as it cooks.
Keto Version:
Swap the breadcrumbs with pork rinds.
Nutrition Facts:
Calories: 660 kcal, Carbohydrates: 13g, Protein: 35g, Fat: 52g, Saturated Fat: 21g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 1046mg, Potassium: 556mg, Fiber: 1g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 4mg, Calcium: 320mg, Iron: 2mg
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