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Recreate Longhorn’s Parmesan Crusted Chicken at home with this easy recipe featuring tender marinated chicken, a creamy cheese layer, and crispy breadcrumb topping. Perfect for family dinners or entertaining, this dish is packed with rich flavors and textures. Serve with mashed potatoes, roasted vegetables, or a fresh salad for a complete and satisfying meal.

Ingredients

For the Chicken:

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

For the Marinade:
(Shortcut: Use Italian salad dressing instead of making 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, finely chopped
1/2 cup Provolone cheese, finely chopped
6 tablespoons buttermilk ranch dressing (regular ranch works too)
4 tablespoons melted butter
3/4 cup panko breadcrumbs
2 teaspoons garlic powder

Instructions

Prepare the Chicken:

In a medium bowl, whisk together all the marinade ingredients until smooth and uniform.
Place the chicken breasts in a large freezer bag. Remove excess air and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thick (note: chicken will plump up slightly when cooked).
Season both sides of the chicken lightly with salt and pepper.
Transfer the chicken to a fresh freezer bag, pour in the marinade, and seal out the air. Refrigerate for at least 30 minutes, or preferably overnight.
Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. (For best results, use a cast-iron skillet.)
Sear the chicken on each side for 4-5 minutes without moving it to ensure a golden crust. Lower the heat to medium if the pan gets too hot.
Once both sides are golden brown and the chicken is cooked through, transfer it to a clean skillet or baking sheet. Tent it with foil to keep warm while preparing the Parmesan crust.

Add the Parmesan Crust:

Preheat the oven to a low broil setting (450°F).
In a small bowl, combine the Parmesan cheese, Provolone cheese, and ranch dressing. Stir to mix, then microwave in 15-second intervals, stirring between each, until the mixture is melted (a slightly lumpy consistency is okay). Spread this mixture evenly over the chicken.
In another bowl, mix melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture on top of the cheese layer.
Broil for 3-4 minutes, keeping a close watch, until the top is golden and slightly crispy.
Serve warm with mashed potatoes or your favorite side dishes.

Why You’ll Love This Recipe

This recipe captures the flavors of Longhorn’s famous Parmesan Crusted Chicken with tender, juicy chicken and a creamy, cheesy topping. The crispy breadcrumb layer adds the perfect crunch, making it a satisfying and crowd-pleasing meal that’s easy to recreate at home.

Tips

Perfect Sear: Avoid moving the chicken while it sears to achieve a beautiful golden crust.
Marinating Time: For maximum flavor, marinate the chicken overnight.
Cheese Layer: Microwave the cheese mixture in short bursts to prevent overheating.

Variations and Substitutions

Cheese Options: Swap Provolone with mozzarella or Swiss cheese for a different flavor.
Bread Crumb Alternatives: Use crushed crackers or seasoned breadcrumbs if you don’t have panko.
Dairy-Free Version: Substitute the cheeses and ranch dressing with dairy-free alternatives.

FAQs

Can I bake the chicken instead of pan-searing it?
Yes! Bake the marinated chicken in a preheated oven at 400°F for 20-25 minutes or until it reaches an internal temperature of 165°F.

What if I don’t have buttermilk ranch?
Regular ranch dressing works just fine as a substitute.

How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Serving and Suggestions

Serve this Parmesan Crusted Chicken with creamy mashed potatoes, roasted vegetables, or a fresh green salad. For a complete meal, pair it with garlic bread and a glass of crisp white wine. This dish is perfect for weeknight dinners or special occasions!