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.
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
Instructions
- 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.
- 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.
- 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.
- 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