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Copycat Longhorn Parmesan Crusted Chicken
To make this chicken stolen directly from a restaurant you need to start with a marinade made with ranch dressing, Worcestershire sauce, garlic and seasonings. The chicken is seared on both sides in a skillet. Next combine parmesan & provolone cheeses and ranch dressing. Spread the cheese mixture on top of the chicken. Then combine Panko breadcrumbs, garlic powder and melted butter. Sprinkle the breadcrumbs mixture on top then broil the chicken until the cheese melts.
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Servings 4 people
Ingredients
- 4 skinless, boneless chicken breasts, pounded to ¾ inch thick
- Salt / pepper
- 2 tbsp vegetable oil
Marinade
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 tbsp minced garlic
- ½ tsp pepper
Parmesan crust
- ¾ cup parmesan cheese chopped into bits
- ¾ cup provolone cheese chopped into bits
- 6 tbsp buttermilk ranch dressing
- 1 cup Panko breadcrumbs
- 2 tsp garlic powder
- 5 tbsp melted butter
Instructions
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Whisk marinade ingredients together until well combined.
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Place chicken in gallon freezer bag, seal, use meat mallet to pound chicken to ¾ inch thick.
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Sprinkle each side of chicken with salt and pepper.
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Place chicken in another bag and add marinade and refrigerate 30 minutes or overnight.
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Heat 2 tbsp oil in a cast iron skillet over medium high heat. Sear chicken each side 3-5 minutes, once each side is golden brown and middle is cooked, set aside.
Parmesan crust
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Place oven on low broil.
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Combine cheeses and ranch dressing in a small bowl, microwave 30 seconds. Use the back of a fork to mash and stir the cheese around until it looks like lumpy mashed potatoes.
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Microwave an additional 15 seconds. Stir and spread on top of chicken.
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Combine the panko and garlic powder. Stir in the melted butter, top chicken with mixture.
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Broil until the cheese is hot and melted, about 3 minutes.