My copycat Longhorn Parmesan Crusted Chicken is cheesy, buttery, and delicious. restaurant Right into the kitchen. Creamy cheese sauce on top of juicy ranch chicken Golden Crumb Shell.
Why this is an amazing dinner
- Restaurant atmosphere: With my recipe, you get all the rich, cheesy LongHorn Steakhouse flavor you love without the wait!
- So much flavor in every bite. You’ll love how the ranch-seasoned chicken, melty cheese, and buttery, crunchy toppings all come together!
- It looks fancy, but it’s actually easy. With just a few simple ingredients and easy steps, you can have a restaurant-style dinner!
Longhorn Parmesan Crusted Chicken Ingredients
- chicken:To save time, buy thinly sliced chicken breast. Alternatively, cut a regular breast in half. Chicken tenders also work. Pound the chicken as thick as a butterfly or lightly pat it to about ½ to ½ inch thick for even cooking.
- Parmesan Cheese:Freshly grated Parmesan cheese melts better than pre-shredded cheese.
- Provolone: You can also use provolone slices. Just slice it with dice.
- Travel path: Regular or Panko breadcrumbs work well. For extra flavor, add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning.
How to Make Parmesan Crusted Chicken
It comes together quickly, even on busy nights. Most of the “work” is layering everything and cooking the chicken. Serve roasted asparagus with mashed potatoes, rice, or pasta for a complete meal.
- prep: With a meat mallet, pound the chicken until it is ½ to ½ inch thick. Place chicken in a large zip-top bag.
- Marinade: In a small bowl, combine ranch, Italian dressing, and Worcestershire. Place chicken in bag, seal, and massage until coated. Refrigerate for at least 1 hour and up to 12 hours.
- withered: Once seasoned, preheat oven to high and place rack in center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Allow any remaining marinade to drip off the chicken before adding it to the skillet. Cook 5 minutes on each side until the internal temperature of the thickest part of the breast reaches 165°F.
- sauce: In a small bowl, combine ranch dressing, provolone, and Parmesan cheese. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
- topping: Mix breadcrumbs, grated Parmesan cheese, melted butter, and salt together in a separate bowl.
- Add source: Once the chicken is done cooking, top each breast with an equal amount of ranch sauce.
- Top: Sprinkle the breadcrumb mixture evenly all over the chicken breasts.
- broil: Place the skillet in the oven and bake for about 2 minutes. The ranch sauce should bubble and the crumb mixture should turn brown. Serve Longhorn Parmesan Crusted Chicken immediately.
Alyssa’s Expert Tips
Different cooking methods: Skip the slow cooker. A hot skillet or grill will give you the best results, especially if you finish under the broiler.
Longhorn Parmesan Crusted Chicken
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Juicy ranch-marinated chicken topped with creamy Parmesan cheese and a crispy, buttery crust.
night soil 4 night soil
calorie 647calorie
equipment
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1 14-inch skilletPreferably oven safe
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1 baking sheetIf your frying pan is not oven safe
ingredient
- 4 Boneless, skinless chicken breast Approximately 1 ½-2 pounds
- ⅓ cup ranch dressing Store-bought or homemade
- ⅓ cup Italian dressing Store-bought or homemade
- 2 tablespoon Worcestershire sauce
- 2 tablespoon olive oil
ranch sauce
- ⅓ cup ranch dressing Store-bought or homemade
- ⅓ cup Shredded provolone cheese
- ⅓ cup shredded parmesan cheese
Bread crumb topping
- ½ cup italian breadcrumbs
- ¼ cup grated parmesan cheese
- 3 tablespoon melted salted butter
- ¼ teaspoon salt
guideline
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pound 4 boneless, skinless chicken breasts Meat mallet until ½ to ½ inch thick. Place chicken in a large zip-top bag.
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combine ⅓ cup ranch dressing, ⅓ cup Italian dressingand 2 tablespoons Worcestershire sauce Place together in a small bowl before adding to the bag with the chicken. Close the bag and mash the chicken until it is completely coated with the ranch mixture. Marinate in the refrigerator for at least 1 hour, up to 12 hours.
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Once seasoned, preheat the oven to high and place the rack in the center of the oven.
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heat 2 tablespoons of olive oil Heat a large 14-inch skillet over medium heat. Allow any remaining marinade to drip off the chicken before adding it to the skillet. Cook 5 minutes on each side until the internal temperature of the thickest part of the breast reaches 165 degrees F.
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Meanwhile, prepare the ranch sauce mixture. ⅓ cup ranch dressing, ⅓ cup diced provolone cheeseand ⅓ cup shredded Parmesan cheese In a small bowl. Heat in the microwave in 30 second intervals until the cheese is almost completely melted. Set aside.
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combine ½ cup Italian bread crumbs, ¼ cup grated Parmesan cheese, 3 tablespoons melted salted butterand ¼ teaspoon salt Place them together in a separate bowl.
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Once the chicken is done cooking, top each breast with an equal amount of ranch sauce. Sprinkle the breadcrumb mixture evenly all over the chicken breasts.
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Place skillet in oven and cook until ranch sauce is bubbling and breadcrumb mixture is browned, about 2 minutes. Serve immediately.
memo
- refrigerator: Store leftovers in an airtight container for up to 5 days.
- Reheat: Reheat in the microwave for 30 seconds or in a 350°F oven for about 15 minutes. After heating, bake for 1-2 minutes to make the topping crispy.
- Freezer: Freeze the chicken in the marinade or cook it thoroughly. before Add cheese and breadcrumb topping. Thaw completely and then complete recipe as directed. Add fresh cheese and crumbs for the best texture.
- Stay ahead: Marinate chicken up to 12 hours in advance. You can prepare the bread crumb mixture and ranch cheese mixture in advance, but melt the cheese right before topping the chicken.
nutrition
calorie: 647calorie | carbohydrate: 18g | protein: 34g | province: 48g | Saturated Fat: 15g | Polyunsaturated fat: 14g | Monounsaturated fat: 15g | Trans fat: 0.4g | Cholesterol: 124mg | sodium: 1533mg | potassium: 600mg | fiber: 1g | sugar: 6g | Vitamin A: 570IU | Vitamin C: 3mg | calcium: 296mg | steel: 2mg
More Copycat Recipes
If you like this copycat longhorn chicken, you may want to try a few more of my favorite copycat recipes. It’s easy to make at home, but tastes just like the restaurant version!
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