Longhorn Steakhouse Parmesan Chicken

Why You’ll Love This Recipe

This Copycat Longhorn Parmesan Crusted Chicken brings the famous flavor of Longhorn’s signature dish straight to your kitchen. With a deliciously seared chicken breast topped with a creamy, cheesy Parmesan crust, it’s sure to elevate any dinner. Whether you’re cooking for a special occasion or just craving a comforting meal, this recipe is a crowd-pleaser!

Ingredients

For the Chicken:

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

For 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, chopped into bits
• 1/2 cup Provolone cheese, chopped into bits
• 6 tablespoons buttermilk ranch dressing (or regular ranch)
• 4 tablespoons melted butter
• 3/4 cup panko breadcrumbs
• 2 teaspoons garlic powder

Instructions

1. Prepare the Chicken:

• Whisk together all marinade ingredients until well-combined.
• Place chicken breasts in a large freezer bag. Use a meat tenderizer to pound the chicken to about 1/2 inch thick. Add the marinade to the bag, seal it, and refrigerate for at least 30 minutes, or overnight for more flavor.

1. Cook the Chicken:

• Heat vegetable oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a clean plate and cover with foil to keep warm.

1. Make the Parmesan Crust:

• Preheat the oven to low broil (450°F).
• In a microwave-safe bowl, combine the Parmesan, Provolone, and ranch dressing. Microwave in 15-second intervals, stirring in between, until melted and well-combined.
• Spread the melted cheese mixture on top of each chicken breast.
• In a separate bowl, combine melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese layer.

1. Broil the Chicken:

• Broil for 3-4 minutes, or until the crust is golden brown and slightly crispy. Watch it closely to prevent burning.

Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or a side salad.
• For a more complete meal, pair with my Garlic Butter Pasta, Crispy Roasted Potatoes, or Steamed Asparagus.

Tips & Variations

• Substitutes for Cheese: Swiss, Mozzarella, or Munster cheese can replace Provolone if needed.
• Quick Marinade: If short on time, use Italian Salad Dressing as a marinade for a quicker version.
• Add Some Veggies: Add sautéed spinach, roasted mushrooms, or even grilled veggies to the chicken for extra flavor.

How to Store

• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to keep the crust crispy.
• Freezing: This dish freezes well! Wrap the chicken tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

FAQs

1. Can I use chicken thighs instead of breasts?
2. Yes, chicken thighs work well in this recipe. Adjust the cooking time as necessary.
3. Can I bake the chicken instead of pan-frying it?
4. Yes! Preheat the oven to 425°F, bake for 15-18 minutes, then follow the same crust and broiling instructions.
5. What can I use if I don’t have ranch dressing?
6. You can substitute with herb cheese or any creamy dressing you prefer.

This Copycat Longhorn Parmesan Crusted Chicken is a simple yet indulgent dish that’s perfect for any occasion. Enjoy this delicious recipe and surprise your family with a homemade version of their favorite restaurant dish!

Copycat Longhorn Parmesan Crusted Chicken

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• Author: easymeal
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A deliciously seared chicken breast topped with a creamy, cheesy Parmesan crust, inspired by Longhorn’s signature dish.

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Ingredients

• 4 boneless, skinless 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
• 1/2 cup Parmesan cheese, chopped into bits
• 1/2 cup Provolone cheese, chopped into bits
• 6 tablespoons buttermilk ranch dressing (or regular ranch)
• 4 tablespoons melted butter
• 3/4 cup panko breadcrumbs
• 2 teaspoons garlic powder

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Instructions

1. Whisk together all marinade ingredients until well-combined.
2. Place chicken breasts in a large freezer bag. Use a meat tenderizer to pound the chicken to about 1/2 inch thick. Add the marinade to the bag, seal it, and refrigerate for at least 30 minutes, or overnight for more flavor.
3. Heat vegetable oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer the chicken to a clean plate and cover with foil to keep warm.
4. Preheat the oven to low broil (450°F).
5. In a microwave-safe bowl, combine the Parmesan, Provolone, and ranch dressing. Microwave in 15-second intervals, stirring in between, until melted and well-combined.
6. Spread the melted cheese mixture on top of each chicken breast.
7. In a separate bowl, combine melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese layer.
8. Broil for 3-4 minutes, or until the crust is golden brown and slightly crispy. Watch it closely to prevent burning.

Notes

Substitutes for cheese include Swiss, Mozzarella, or Munster cheese. Use Italian Salad Dressing for a quicker marinade.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-frying and Broiling
• Cuisine: American