Description
This Copycat Longhorn Parmesan Crusted Chicken recipe delivers a crispy, cheesy crust over tender, marinated chicken breasts. Featuring a flavorful marinade with ranch dressing, Worcestershire sauce, and garlic, the chicken is first seared to lock in juices and then broiled with a rich Parmesan and Provolone cheese topping combined with a buttery panko breadcrumb crust for a deliciously golden finish.
Ingredients
Scale
Chicken and Marinade
- 4 skinless, boneless 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
Cheese Crust
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch salad dressing (regular ranch dressing works as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Chicken: Begin by placing the chicken breasts in a gallon freezer bag, removing the air, and sealing it. Use a meat tenderizer to pound each chicken breast to about 1/2 inch thickness to ensure even cooking. Lightly sprinkle both sides with salt and pepper to taste.
- 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 well combined and uniform in consistency. Place the chicken in a new freezer bag and pour in the marinade. Seal the bag removing excess air and refrigerate for at least 30 minutes or overnight for maximum flavor infusion.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat—using a cast iron skillet is ideal for a good sear. Place the marinated chicken breasts in the hot skillet and sear for 4-5 minutes on each side without moving them too much, allowing a golden-brown crust to form. Adjust the heat as needed to avoid burning. Once seared and cooked through in the center, transfer the chicken to a clean skillet or baking sheet and tent loosely with foil to keep warm.
- Prepare the Parmesan Crust: Preheat your oven broiler to 450°F. In a microwave-safe bowl, combine the chopped Parmesan, Provolone cheese, and ranch dressing. Microwave in 15-second increments, stirring between intervals, until melted and slightly lumpy. Spread this cheesy mixture evenly over the top of each seared chicken breast.
- Add the Breadcrumb Topping: In a small bowl, mix the melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture over the cheese layer on each chicken breast to form a crust.
- Broil the Chicken: Place the prepared chicken under the oven’s broiler and cook for 3-4 minutes, watching closely until the breadcrumb topping turns golden brown and slightly crisp. Remove from the oven and serve immediately, ideally alongside mashed potatoes for a complete meal.
Notes
- For baking instead of pan searing, bake the marinated chicken breasts at 375°F for 25-30 minutes before adding the cheese and breadcrumb topping.
- Grilling is also an option: cook the chicken breasts on medium-high heat for about 5-6 minutes per side, then proceed with the cheese and breadcrumb topping and finish under the broiler or on indirect heat until the crust browns.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Keep an eye on the chicken while broiling to prevent burning the breadcrumb crust.
