Description
This Longhorn Steakhouse Parmesan Crusted Chicken recipe delivers juicy, marinated chicken breasts topped with a creamy cheese blend and a crispy panko breadcrumb crust. The chicken is pan-seared to golden perfection, then finished under the broiler for a bubbly, golden topping—perfect for a flavorful, restaurant-style dinner at home.
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
- 2–3 tablespoons vegetable oil (for cooking)
Cheese Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Provolone cheese
- 6 tablespoons ranch dressing
Breadcrumb Topping
- 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, distilled white vinegar, lemon juice, minced garlic, and black pepper until fully combined.
- Pound Chicken Breasts: Place chicken breasts between sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch to ensure even cooking.
- Season and Marinate: Lightly season the chicken breasts with salt. Place them in a resealable bag or shallow dish and pour the marinade over, making sure the chicken is well-coated. Seal and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor infusion.
- Heat Vegetable Oil: Preheat a large skillet over medium-high heat and add 2 to 3 tablespoons of vegetable oil to coat the pan.
- Cook Chicken: Remove chicken from the marinade, letting excess drip off. Carefully place chicken in the hot skillet and cook for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Transfer to Baking Sheet: Place the cooked chicken breasts on a baking sheet and set aside.
- Prepare Cheese Mixture: In a microwave-safe bowl, combine Parmesan cheese, Provolone cheese, and 6 tablespoons of ranch dressing. Microwave in 15-second intervals, stirring between each, until the cheese mixture is melted and smooth.
- Prepare Breadcrumb Topping: In another bowl, mix melted unsalted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated with butter.
- Preheat Broiler: Set the oven broiler to low heat and allow it to preheat.
- Assemble and Broil: Spoon the creamy cheese mixture evenly over each chicken breast. Sprinkle the buttery breadcrumb mixture on top of the cheese layer.
- Broil Chicken: Place the baking sheet under the broiler for 3 to 4 minutes, or until the breadcrumb topping is golden brown and bubbly. Watch closely to prevent burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs, if desired, and serve with your favorite side dishes.
Notes
- For juicier chicken, avoid overcooking; use a meat thermometer to ensure 165°F internal temperature.
- Marinating for longer (up to 2 hours) enhances flavor but do not exceed this to prevent texture changes.
- You can substitute Provolone with mozzarella for a milder cheese flavor.
- If you don’t have a broiler, you can finish the cheese and breadcrumb topping in a hot oven set to 425°F for about 5-7 minutes, watching closely.
- Fresh herbs like parsley or basil make a great garnish to add a fresh note.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
