Description
A flavorful marinade and a crispy Parmesan crust make this copycat version of Longhorn’s Parmesan Crusted Chicken a must-try at home.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil (for searing)
- ⅓ cup olive oil
- ⅓ cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon pepper
- ½ cup Parmesan cheese, chopped into small bits
- ½ cup provolone cheese, chopped into small bits
- 6 tablespoons buttermilk ranch salad dressing
- 4 tablespoons melted butter
- ¾ cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare and marinate the chicken: Pound chicken breasts to about ½-inch thickness. Mix marinade ingredients and marinate chicken for at least 30 minutes in the refrigerator.
- Sear the chicken: Heat oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown.
- Prepare the cheese mixture: Combine Parmesan, provolone, and ranch dressing in a bowl, microwaving until melted. Spread over chicken.
- Add the breadcrumb topping: Mix melted butter, garlic powder, and panko. Spoon over cheese layer.
- Broil to perfection: Broil chicken for 3–4 minutes until golden and crispy. Serve hot.
Notes
For a keto adaptation, replace panko with crushed pork rinds. Adjust cheese types based on preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American