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This copycat Longhorn Parmesan Crusted Chicken brings the iconic restaurant favorite right to your kitchen Each bite features juicy marinated chicken a melty cheese crown and a golden crunchy finish I have relied on this version for family gatherings and weeknight dinners when a little extra comfort is needed and it never fails to get rave reviews
I first tried making this after a trip to Longhorn and now it is a staple for special occasions and Sunday dinners Everyone asks for the recipe once they taste that cheesy topping
Ingredients
- Chicken breast: boneless and skinless provides a lean juicy base Use fresh chicken for best texture
- Salt and black pepper: essential for seasoning and flavor boosting Choose fine pure salt and cracked pepper for full impact
- Vegetable oil: ensures the chicken gets a perfect golden sear Go with a neutral high heat oil
- Olive oil: rich savory notes in the marinade look for extra virgin if possible
- Ranch dressing: adds creamy tang to both marinade and cheesy topping Pick a brand you already enjoy on salads
- Worcestershire sauce: deepens the marinade with umami flavors Opt for a glass bottle no off flavors
- Distilled white vinegar: brightens and tenderizes Use a fresh bottle for sharp acidity
- Lemon juice: fresh gives the most vibrant zing Bottled works in a pinch
- Minced garlic: aromatic base for both marinade and crust Use freshly minced for the boldest flavor
- Parmesan cheese: the star of the crust choose a wedge you grate or chop yourself for real savory punch
- Provolone cheese: melts beautifully and adds a mild nutty taste I like deli sliced for freshness
- Buttermilk ranch salad dressing: pulls the cheese crust together regular ranch works if that is what you have
- Melted butter: gives the panko topping its golden finish Use real butter
- Panko breadcrumbs: crunchier than classic breadcrumbs choose Japanese style for best texture
- Garlic powder: turns the topping super flavorful and aromatic
Step-by-Step Instructions
- Prepare the Marinade:
- Whisk together olive oil ranch Worcestershire vinegar lemon juice minced garlic and pepper until combined and smooth This creates a creamy flavorful mix that both tenderizes and flavors the chicken deep inside
- Pound the Chicken:
- Place chicken breasts in a large freezer bag and pound to about half an inch thickness This ensures even cooking and tender results
- Season and Marinate the Chicken:
- Lightly season both sides of the pounded chicken with salt and pepper Add it to a fresh bag with the marinade making sure each piece is thoroughly coated Seal and refrigerate at least thirty minutes or up to overnight Longer marinating means more flavor
- Sear the Chicken:
- Heat vegetable oil in a skillet over medium high heat Once shimmering add marinated chicken Breasts should sizzle when they hit the pan Sear four to five minutes per side without moving them This forms a rich golden crust
- Prepare the Parmesan Crust:
- Mix Parmesan provolone and ranch in a microwave safe bowl Warm in short bursts stirring each time until melty but still a little textured This blend forms the decadent cheesy layer do not overheat or it will separate
- Add Cheese Layer to Chicken:
- Transfer seared chicken to a clean baking sheet or oven safe skillet Spread cheesy mixture evenly over each piece This becomes the gooey topping that makes the dish special
- Top with Buttery Panko:
- Combine melted butter panko and garlic powder Mix well and spoon over the cheese on each breast Panko should form a thick even blanket
- Broil Until Golden:
- Place the topped chicken under a low broil at four hundred fifty degrees for three to four minutes Watch carefully as the crust will brown quickly Chicken is ready when the top turns golden and edges bubble
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I always reach for a wedge of fresh Parmesan and chop it at home as it tastes richer than the pre grated kind The aroma of the crust baking brings everyone into the kitchen This is a dish that gets people talking and laughing around the table
Storage Tips
Let leftovers cool completely before storing Place chicken in an airtight container separated by parchment if stacking It keeps well in the refrigerator for up to three days To reheat use an oven or toaster oven for best texture I avoid microwaving as the crust will get soggy
Ingredient Substitutions
You can swap provolone for mozzarella Swiss or even munster without losing the creamy melt in the topping When out of panko I have used crushed pork rinds for a keto style that gets nice and crispy Italian salad dressing is also a speedy marinade swap if ranch is not available
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Serving Suggestions
Serve this Parmesan Crusted Chicken with mashed potatoes garlic butter pasta or even a simple green salad For a classic experience I love pairing it with roasted vegetables and a drizzle of the pan juices Anything hearty enough to soak up the cheesy crust works beautifully
Cultural Notes
Longhorn Steakhouse made this dish famous with fans longing for the tangy creamy brittle cheese topping at home This copycat recipe celebrates the American steakhouse tradition hearty flavors and shareable mains that feed a crowd Even people who claim not to like chicken ask for seconds
Frequently Asked Questions
- → Can I substitute another cheese for provolone?
Yes, mozzarella, Swiss, or Munster make excellent substitutes if provolone isn’t available.
- → What’s the best way to ensure juicy chicken?
Pound the chicken to an even thickness and avoid overcooking. Marinating also helps keep it moist.
- → Can I bake instead of searing?
Absolutely. Bake in a greased dish at 425°F for 15-18 minutes, then add the Parmesan crust and broil as instructed.
- → Is there a keto-friendly option?
Yes, use crushed pork rinds in place of breadcrumbs to make the dish suitable for low-carb diets.
- → Which sides pair best?
Mashed potatoes, garlic butter pasta, or roasted vegetables all complement the rich, cheesy flavors.
- → Can I prepare the marinated chicken ahead of time?
Yes, marinate the chicken overnight for extra flavor and cook when ready to assemble the cheese crust topping.