Prep time: 35 mins | Cook time: 20 mins | Total time: 55 mins | Servings: 4 PEOPLE
This copycat recipe of the famous Longhorn’s Parmesan Crusted Chicken is a game changer! It’s simple and guarantees flavorful chicken.
Ingredients
3 tbsp vegetable oil
4 skinless/boneless chicken breasts
Salt/Pepper, to taste
Marinade: (Shortcut- Use Italian Salad Dressing)
1/3 c. ranch dressing
1/3 c. olive oil
2 tbsp Worcestershire sauce
1 tsp lemon juice
1 tsp Distilled white vinegar
1/2 tsp pepper
1 tbsp minced garlic
Parmesan Crust:
4 tbsp melted butter
1/2 c. Provolone cheese, chopped into bits
1/2 c. Parmesan cheese, chopped into bits
2 tsp garlic powder
6 tbsp Buttermilk Ranch salad dressing, regular Ranch is fine as well
3/4 c. panko breadcrumbs
How to make Copycat Longhorn Parmesan Crusted Chicken
Step 1: Combine the marinade ingredients until well-mixed.
Step 2: In a gallon freezer bag, place the chicken. Get rid of the air before sealing. Pound the chicken to about half an inch thickness using a meat tenderizer. Then, lightly sprinkle each side of the chicken with salt and pepper.
Step 3: In a new freezer bag, transfer the chicken. Pour in the marinade. Then, seal out the air. Place in the fridge to marinate for at least 30 minutes or overnight.
Step 4: In a skillet, heat 2 to 3 tbsp vegetable oil on medium-high heat. Once hot, add the chicken and cook for about 4 to 5 minutes per side. Make sure not to move the chicken around as it sizzles. Adjust the heat to medium once the pan gets too hot. Once the chicken is golden brown and the middle is cooked, move the chicken to a baking sheet or clean skillet. Cover with foil to keep the chicken warm.
Parmesan Crust:
Step 5: Prepare the oven. Set it to low broil (450 degrees F).
Step 6: Whisk the Parmesan, Provolone, and Ranch dressing. Heat in the microwave in 15-second increments, stirring in between until melted. Pour this over the chicken.
Step 7: Put the chicken in the oven and broil for about 3 minutes or until the cheese starts to brown a little.
Step 8: Mix the melted butter, garlic powder, and panko breadcrumbs. Place this over the chicken, then broil for another minute until the breadcrumbs start to brown a bit.
Notes:
You can use Swiss, Mozzarella, or Munster cheese in place of provolone.
For a quicker version, marinate the chicken in Italian Salad Dressing (about 1 cup).
Feel free to swap the buttermilk ranch dressing with herb cheese.
Instead of the skillet method, you can try Baked Chicken Breasts:
Prepare the oven to 425 degrees F. Make sure to use a large enough oven-safe dish to hold the chicken, then lightly grease it. To the dish, add 2 tbsp water. Add the chicken and bake in the preheated oven for about 15 (if using thinner chicken) to 18 minutes (for thicker chicken).
Do the same steps above for adding the Parmesan crust.
Before serving, make sure the internal temperature of the chicken reaches 165 degrees F.
Grilling Instructions:
Cook the chicken on a preheated grill on medium-high heat, undisturbed for about 4 to 7 minutes on each side (adjust according to the thickness of the chicken).
Keto Version:
You can use pork rinds instead of breadcrumbs.
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
Copycat Longhorn Parmesan Crusted Chicken
Ingredients
- 3 tbsp vegetable oil
- 4 skinless/boneless chicken breasts
- Salt/Pepper to taste
- Marinade: Shortcut- Use Italian Salad Dressing
- 1/3 c. ranch dressing
- 1/3 c. olive oil
- 2 tbsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp Distilled white vinegar
- 1/2 tsp pepper
- 1 tbsp minced garlic
- Parmesan Crust:
- 4 tbsp melted butter
- 1/2 c. Provolone cheese chopped into bits
- 1/2 c. Parmesan cheese chopped into bits
- 2 tsp garlic powder
- 6 tbsp Buttermilk Ranch salad dressing regular Ranch is fine as well
- 3/4 c. panko breadcrumbs
Instructions
- Combine the marinade ingredients until well-mixed.
- In a gallon freezer bag, place the chicken. Get rid of the air before sealing. Pound the chicken to about half an inch thickness using a meat tenderizer. Then, lightly sprinkle each side of the chicken with salt and pepper.
- In a new freezer bag, transfer the chicken. Pour in the marinade. Then, seal out the air. Place in the fridge to marinate for at least 30 minutes or overnight.
- In a skillet, heat 2 to 3 tbsp vegetable oil on medium-high heat. Once hot, add the chicken and cook for about 4 to 5 minutes per side. Make sure not to move the chicken around as it sizzles. Adjust the heat to medium once the pan gets too hot. Once the chicken is golden brown and the middle is cooked, move the chicken to a baking sheet or clean skillet. Cover with foil to keep the chicken warm.
- Parmesan Crust:
- Prepare the oven. Set it to low broil (450 degrees F).
- Whisk the Parmesan, Provolone, and Ranch dressing. Heat in the microwave in 15-second increments, stirring in between until melted. Pour this over the chicken.
- Put the chicken in the oven and broil for about 3 minutes or until the cheese starts to brown a little.
- Mix the melted butter, garlic powder, and panko breadcrumbs. Place this over the chicken, then broil for another minute until the breadcrumbs start to brown a bit.
