Longhorn Parmesan Crusted Chicken (Copycat) Recipe
This Longhorn Parmesan Crusted Chicken copycat recipe features tender marinated chicken breasts seared to perfection, topped with a flavorful blend of Provolone and Parmesan cheeses, ranch dressing, and a crunchy garlic panko crust. Finished under the broiler, it delivers a golden, cheesy crust with a juicy interior, making it a delicious and easy dinner option that replicates the classic steakhouse favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan Searing and Broiling
- Cuisine: American
Ingredients
Scale
Marinade
- ¼ cup olive oil
- ⅓ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ¾ tablespoon ground black pepper
Chicken
- 4 chicken breasts (pounded)
- Salt (as needed)
- 2 tablespoons vegetable oil
Cheese Topping
- 1 cup Parmesan cheese (cut into small pieces)
- 1 cup Provolone cheese (cut into small pieces)
- ⅓ cup ranch dressing
Panko Topping
- 1 cup panko breadcrumbs
- ⅓ cup unsalted butter (melted)
- 2 teaspoons garlic powder
- ¼ teaspoon salt
Instructions
- Prepare the marinade: In a large bowl, whisk together ¼ cup olive oil, ⅓ cup ranch dressing, 3 tablespoons Worcestershire sauce, 2 tablespoons lemon juice, 1 tablespoon minced garlic, and ¾ tablespoon ground black pepper until well combined.
- Marinate the chicken: Pound the 4 chicken breasts to an even thickness and season both sides with salt to your liking. Place the chicken breasts into the marinade, cover, and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
- Sear the chicken: Heat 2 tablespoons vegetable oil in a large pan or skillet over medium-high heat. Remove chicken breasts from marinade, shaking off excess, and sear each side for about 6 minutes until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
- Preheat the oven: Set your oven to broil at 450°F (235°C) to prepare for melting the cheese and crisping the topping.
- Prepare cheese topping: In a bowl, combine 1 cup Provolone cheese, 1 cup Parmesan cheese, and ⅓ cup ranch dressing. Divide this mixture evenly and spread generously on top of each chicken breast.
- Make the panko topping: In a small bowl, mix together 1 cup panko breadcrumbs, ⅓ cup melted unsalted butter, 2 teaspoons garlic powder, and ¼ teaspoon salt until the crumbs are evenly coated.
- Add the panko topping: Sprinkle the panko mixture generously over the cheese-covered chicken breasts, ensuring full coverage.
- Broil to finish: Place the topped chicken breasts on a baking sheet and bake under the broiler at 450°F (235°C) for about 5 minutes, or until the cheese melts completely and the panko breadcrumbs turn golden brown and crispy.
Notes
- If time permits, marinate the chicken overnight to enhance flavor and tenderness.
- Keep an eye on the chicken while broiling to prevent burning the panko topping.
- Pound chicken breasts evenly for consistent cooking and juiciness.
- Use freshly grated Parmesan and Provolone for best melting and taste.
- Serve with a fresh salad or steamed vegetables for a balanced meal.
Keywords: Parmesan Crusted Chicken, Longhorn Copycat, Chicken Breast Recipe, Cheesy Chicken, Panko Crusted Chicken