Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts seared to a golden brown and topped with a rich mixture of Parmesan, Provolone, and Ranch dressing, finished under the broiler with a crispy panko and garlic crust. Perfectly juicy and flavorful, this dish is ideal served alongside mashed potatoes for a comforting and delicious meal.
Ingredients
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 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
Cooking
- 3 tablespoons vegetable oil (for searing)
Cheese Crust Topping
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch salad dressing (regular Ranch is fine)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the chicken: Place the chicken breasts in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound the breasts to about 1/2 inch thickness to ensure even cooking and tenderness.
- Make the marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and black pepper until uniformly combined.
- Marinate the chicken: Sprinkle both sides of the chicken lightly with salt and pepper. Place the chicken in a clean gallon freezer bag, add the marinade, remove the air, and seal. Refrigerate for at least 30 minutes or overnight for maximum flavor.
- Heat the oil for searing: Heat 2-3 tablespoons vegetable oil in a skillet over medium-high heat. A cast iron skillet is recommended for the best sear.
- Sear the chicken: Place chicken breasts in the hot skillet without moving them to achieve a golden crust. Sear each side for 4-5 minutes until golden brown and cooked through. Adjust heat if pan becomes too hot. Transfer cooked chicken to a clean skillet or baking sheet and tent with foil to keep warm.
- Preheat the broiler: Set the oven to low broil at 450°F (232°C).
- Prepare the cheese topping: Combine chopped Parmesan, chopped Provolone, and ranch dressing in a microwave-safe bowl. Microwave in 15-second increments, stirring between intervals, until the mixture is melted but still slightly lumpy.
- Apply the cheese topping: Spread the melted cheese mixture evenly over the top of each chicken breast.
- Make the breadcrumb topping: In a small bowl, mix melted butter, garlic powder, and panko breadcrumbs until combined.
- Add the breadcrumb crust: Spoon the breadcrumb mixture evenly over the cheese layer on each chicken breast.
- Broil the chicken: Place the chicken under the preheated broiler for 3-4 minutes until the topping begins to brown lightly. Watch closely to prevent burning.
- Serve: Remove from the oven and serve immediately, ideally with mashed potatoes or your favorite side.
Notes
- For baking instead of searing, preheat oven to 375°F (190°C) and bake chicken breasts for 25-30 minutes until fully cooked before adding toppings and broiling.
- For grilling, cook chicken breasts over medium heat for 6-8 minutes per side until cooked through before applying toppings and broiling.
- Use a meat tenderizer to ensure an even thickness, which helps with consistent cooking.
- Keep a close eye during broiling to avoid burning the breadcrumb topping.
- Make sure to not overcrowd the skillet when searing for the best crust development.
