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Longhorn Parmesan Crusted Chicken: A Restaurant Favorite at Home

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A delicious copycat recipe of Longhorn Steakhouse’s Parmesan Crusted Chicken, featuring marinated and seared chicken breasts topped with a creamy ranch-Parmesan spread and crispy panko breadcrumbs.

Ingredients

  • 4 boneless, skinless chicken breasts (pounded to ¾ inch thickness)
  • 1½ cups Italian dressing (for marinating)
  • 1 cup shredded provolone cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup buttermilk ranch dressing
  • ½ cup plain panko breadcrumbs
  • 1 teaspoon garlic salt
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon olive oil (for searing)
  • 1 tablespoon unsalted butter (for searing)
  • Salt and pepper to taste

Instructions

  1. Combine Italian dressing and seasoning, marinate chicken in a resealable bag or shallow dish, and refrigerate for at least 30 minutes or overnight.
  2. Mix ranch dressing with grated Parmesan for the creamy spread. In a separate bowl, mix panko breadcrumbs with garlic salt, Parmesan, and melted butter.
  3. Heat olive oil and butter in a skillet over medium-high heat. Remove chicken from marinade, season with salt and pepper, and sear each side for 3–4 minutes until golden and cooked through.
  4. Preheat the broiler. Transfer seared chicken to an oven-safe dish. Spread ranch-Parmesan mixture over each piece, sprinkle with shredded provolone, and top with breadcrumb mixture.
  5. Broil for 3–5 minutes until cheese is melted and breadcrumbs are golden. Watch closely to avoid burning.
  6. Let chicken rest a few minutes before serving.

Notes

  • Swap provolone with mozzarella or Swiss for variation.
  • Use gluten-free panko for a gluten-free version.
  • Add red pepper flakes to breadcrumbs for a spicy kick.
  • Fresh herbs like thyme or rosemary can enhance the flavor of the topping.

Nutrition

Find it online: https://deliciousyum.com/longhorn-parmesan-crusted-chicken/