Recreate the beloved restaurant dish at home with “Restaurant Favorite: Longhorn Parmesan Crusted Chicken.” This recipe features tender, juicy chicken breasts topped with a flavorful Parmesan crust, combining creamy ranch dressing, melted cheese, and a crispy topping. Perfect for dinner parties or a special family meal, this dish will bring the taste of Longhorn Steakhouse to your kitchen.
Why You’ll Love Longhorn Parmesan Crusted Chicken:
- Flavorful and Juicy: The chicken is marinated for tenderness and flavor, then topped with a rich, cheesy crust.
- Restaurant Quality: Enjoy the taste of a favorite restaurant dish at home.
- Versatile: Pairs well with a variety of sides like mashed potatoes, steamed vegetables, or a fresh salad.
- Crowd-Pleaser: Perfect for impressing guests or satisfying family members.
Ingredients Notes For Longhorn Parmesan Crusted Chicken:
- Chicken Breasts: Boneless, skinless chicken breasts, pounded to an even thickness.
- Olive Oil: For marinating the chicken.
- Lemon Juice: Adds brightness and tenderizes the chicken.
- Garlic Powder: For seasoning the chicken.
- Salt and Pepper: To taste, for seasoning.
- Ranch Dressing: The base for the Parmesan crust.
- Parmesan Cheese: Freshly grated for the best flavor.
- Provolone Cheese: Adds a gooey, melty layer.
- Panko Breadcrumbs: For a crispy topping.
- Butter: Melted, to mix with the breadcrumbs.
- Fresh Parsley: Chopped, for garnish.
Recipe Steps:
- Marinate the Chicken:
- In a large resealable plastic bag, combine 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, salt, and pepper. Add 4 boneless, skinless chicken breasts to the bag and seal. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Cook the Chicken:
- Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Add a little olive oil to the skillet and sear the chicken breasts for about 3-4 minutes per side, until golden brown. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through.
- Prepare the Parmesan Crust:
- While the chicken is baking, prepare the Parmesan crust. In a small bowl, mix 1/2 cup of ranch dressing with 1/2 cup of grated Parmesan cheese.
- In another bowl, combine 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and 1/4 cup of grated Parmesan cheese.
- Add the Cheese and Crust:
- Remove the skillet from the oven. Spread a layer of the ranch and Parmesan mixture over each chicken breast. Top with slices of provolone cheese.
- Sprinkle the panko breadcrumb mixture evenly over the top of each chicken breast.
- Broil:
- Turn the oven to broil. Place the skillet under the broiler for 2-3 minutes, or until the topping is golden brown and the cheese is melted and bubbly. Keep a close eye to prevent burning.
- Serve:
- Garnish the Parmesan crusted chicken with freshly chopped parsley. Serve immediately with your favorite sides.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in the oven at 350°F (175°C) until warmed through.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
For the Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
For the Ranch Spread:
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons ranch dressing
- 1 tablespoon sour cream
Instructions
Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Pound the chicken breasts to an even thickness for uniform cooking.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown.
- Remove the chicken from the skillet and set aside.
Make the Parmesan Crust:
- In a small bowl, mix together the grated Parmesan cheese, panko breadcrumbs, melted butter, garlic powder, and dried Italian seasoning until well combined.
Prepare the Ranch Spread:
- In another small bowl, mix together the mayonnaise, grated Parmesan cheese, ranch dressing, and sour cream until smooth.
Assemble and Bake:
- Spread a generous layer of the ranch spread over each chicken breast.
- Top each chicken breast with the Parmesan crust mixture, pressing it down slightly to adhere.
- Place the skillet with the chicken breasts in the preheated oven and bake for about 10-15 minutes, or until the chicken is cooked through and the crust is golden and crispy.
Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley or additional Parmesan cheese, if desired.
