Description
Longhorn Steakhouse Parmesan Crusted Chicken is a flavorful, crispy chicken dish marinated in a tangy ranch and Worcestershire sauce blend, pan-seared to golden perfection, topped with a rich cheesy ranch mixture, and finished under the broiler with a crunchy garlic panko crust. This recipe delivers a restaurant-quality experience in under 40 minutes, perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 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
- Salt, to taste
Cooking and Topping
- 2–3 tablespoons vegetable oil (for cooking)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Provolone cheese
- 6 tablespoons ranch dressing
- 4 tablespoons unsalted butter, melted
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper until fully combined.
- Flatten the Chicken: Place chicken breasts between plastic wrap and pound them with a meat mallet to an even 1/2-inch thickness, ensuring uniform cooking.
- Marinate the Chicken: Lightly season the chicken with salt. Place the chicken in a resealable bag or shallow dish and pour the marinade over it, making sure each piece is well coated.
- Refrigerate: Let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor absorption.
- Heat the Skillet: Add vegetable oil to a large skillet and heat over medium-high heat until shimmering.
- Cook Chicken on Skillet: Remove chicken breasts from marinade, allowing excess to drip off. Cook chicken for 4 to 5 minutes on each side until golden brown and fully cooked with an internal temperature of 165°F (74°C).
- Set Aside Cooked Chicken: Transfer the cooked chicken to a baking sheet and set aside for topping.
- Prepare Cheese Topping: In a microwave-safe bowl, combine grated Parmesan cheese, shredded Provolone cheese, and 6 tablespoons ranch dressing. Microwave in 15-second intervals, stirring between each, until the mixture is smooth and melted.
- Prepare Breadcrumb Mixture: In a separate bowl, mix melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are thoroughly coated.
- Preheat Broiler: Set your oven broiler to low heat to prepare for finishing the chicken.
- Assemble Topping: Spoon the warm cheese mixture evenly over each chicken breast.
- Add Crunchy Crust: Generously sprinkle the garlic butter panko breadcrumb mixture over the cheese layer on each chicken breast.
- Broil the Chicken: Place the baking sheet under the broiler for 3 to 4 minutes, watching closely until the breadcrumb topping becomes golden brown and bubbly without burning.
- Rest the Chicken: Remove from oven and let the chicken rest for a few minutes to lock in juices and complete the cooking process.
- Serve: Garnish with fresh herbs if desired and serve the parmesan crusted chicken with your favorite sides.
Notes
- Flattening the chicken ensures even cooking and prevents dryness.
- Marinating for at least 30 minutes is key for deep flavor, but you can refrigerate up to 2 hours.
- Watch the chicken closely while broiling to avoid burning the breadcrumbs.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety.
- Fresh herbs like parsley or basil make a nice garnish for added freshness.
