Longhorn Steakhouse Parmesan Chicken

Why You’ll Love This Recipe

This Copycat Longhorn Parmesan Crusted Chicken brings the famous flavor of Longhorn’s signature dish straight to your kitchen. With a deliciously seared chicken breast topped with a creamy, cheesy Parmesan crust, it’s sure to elevate any dinner. Whether you’re cooking for a special occasion or just craving a comforting meal, this recipe is a crowd-pleaser!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 tablespoons vegetable oil

For the Marinade:

• 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 black pepper

For the Parmesan Crust:

• 1/2 cup Parmesan cheese, chopped into bits
• 1/2 cup Provolone cheese, chopped into bits
• 6 tablespoons buttermilk ranch dressing (or regular ranch)
• 4 tablespoons melted butter
• 3/4 cup panko breadcrumbs
• 2 teaspoons garlic powder

Instructions

1. Prepare the Chicken:

• Whisk together all marinade ingredients until well-combined.
• Place chicken breasts in a large freezer bag. Use a meat tenderizer to pound the chicken to about 1/2 inch thick. Add the marinade to the bag, seal it, and refrigerate for at least 30 minutes, or overnight for more flavor.

1. Cook the Chicken:

• Heat vegetable oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a clean plate and cover with foil to keep warm.

1. Make the Parmesan Crust:

• Preheat the oven to low broil (450°F).
• In a microwave-safe bowl, combine the Parmesan, Provolone, and ranch dressing. Microwave in 15-second intervals, stirring in between, until melted and well-combined.
• Spread the melted cheese mixture on top of each chicken breast.
• In a separate bowl, combine melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese layer.

1. Broil the Chicken:

• Broil for 3-4 minutes, or until the crust is golden brown and slightly crispy. Watch it closely to prevent burning.

Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or a side salad.
• For a more complete meal, pair with my Garlic Butter Pasta, Crispy Roasted Potatoes, or Steamed Asparagus.

Tips & Variations

• Substitutes for Cheese: Swiss, Mozzarella, or Munster cheese can replace Provolone if needed.
• Quick Marinade: If short on time, use Italian Salad Dressing as a marinade for a quicker version.
• Add Some Veggies: Add sautéed spinach, roasted mushrooms, or even grilled veggies to the chicken for extra flavor.

How to Store

• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to keep the crust crispy.
• Freezing: This dish freezes well! Wrap the chicken tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

FAQs

1. Can I use chicken thighs instead of breasts?
2. Yes, chicken thighs work well in this recipe. Adjust the cooking time as necessary.
3. Can I bake the chicken instead of pan-frying it?
4. Yes! Preheat the oven to 425°F, bake for 15-18 minutes, then follow the same crust and broiling instructions.
5. What can I use if I don’t have ranch dressing?
6. You can substitute with herb cheese or any creamy dressing you prefer.

This Copycat Longhorn Parmesan Crusted Chicken is a simple yet indulgent dish that’s perfect for any occasion. Enjoy this delicious recipe and surprise your family with a homemade version of their favorite restaurant dish!

Copycat Longhorn Parmesan Crusted Chicken

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• Author: carlosramirez
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

A deliciously seared chicken breast topped with a creamy, cheesy Parmesan crust, bringing the famous flavor of Longhorn’s signature dish straight to your kitchen.

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Ingredients

• 4 boneless, skinless 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 black pepper
• 1/2 cup Parmesan cheese, chopped into bits
• 1/2 cup Provolone cheese, chopped into bits
• 6 tablespoons buttermilk ranch dressing (or regular ranch)
• 4 tablespoons melted butter
• 3/4 cup panko breadcrumbs
• 2 teaspoons garlic powder

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Instructions

1. Whisk together all marinade ingredients until well-combined.
2. Place chicken breasts in a large freezer bag. Use a meat tenderizer to pound the chicken to about 1/2 inch thick. Add the marinade to the bag, seal it, and refrigerate for at least 30 minutes, or overnight for more flavor.
3. Heat vegetable oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a clean plate and cover with foil to keep warm.
4. Preheat the oven to low broil (450°F).
5. In a microwave-safe bowl, combine the Parmesan, Provolone, and ranch dressing. Microwave in 15-second intervals, stirring in between, until melted and well-combined.
6. Spread the melted cheese mixture on top of each chicken breast.
7. In a separate bowl, combine melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese layer.
8. Broil for 3-4 minutes, or until the crust is golden brown and slightly crispy. Watch it closely to prevent burning.

Notes

For quick marinade, use Italian Salad Dressing. Substitute Provolone with other cheeses like Swiss or Mozzarella if needed.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-frying and Broiling
• Cuisine: American