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Copycat Longhorn Parmesan Crusted Chicken Recipe

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4.2 from 179 reviews

This Copycat Longhorn Parmesan Crusted Chicken recipe delivers a deliciously crispy and cheesy crust over tender, marinated chicken breasts. The chicken is marinated in Italian dressing, seared in a hot cast iron skillet, then topped with a creamy parmesan-ranch layer, provolone cheese, and a crispy parmesan-panko breadcrumb crust, all finished under the broiler for a golden, bubbly finish. Perfect for a comforting and flavorful dinner that’s easy to prepare.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 4 boneless, skinless chicken breasts
  • 1 cup Italian salad dressing
  • 2 tablespoons olive oil

Cheese and Toppings

  • 1/2 cup parmesan cheese (divided into 1/4 cup and 1/4 cup)
  • 1/2 cup ranch dressing
  • 4 slices provolone cheese

Bread Crumb Mixture

  • 1/4 cup salted butter (melted)
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Garnish

  • Parsley for garnish

Instructions

  1. Pound chicken breasts: Using a meat mallet, gently pound the chicken breasts to an even thickness of about ½ inch to ensure consistent cooking.
  2. Marinate the chicken: Place the flattened chicken breasts in a bowl or gallon freezer bag and pour over 1 cup of Italian salad dressing. Cover or seal and refrigerate for at least 30 minutes or overnight for maximum flavor infusion.
  3. Sear the chicken: Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Using tongs, carefully remove the chicken breasts from the marinade, allowing excess to drip off. Place the chicken in the hot skillet and sear for 5 minutes on each side until cooked through and golden brown.
  4. Add parmesan-ranch layer and provolone: In a small bowl, mix together ¼ cup parmesan cheese with the ranch dressing. Spoon this mixture evenly over each chicken breast. Then, place one slice of provolone cheese atop each breast to melt slightly.
  5. Broil the chicken: Transfer the skillet directly into a preheated oven set to low broil. Broil for 3-5 minutes, watching closely to allow the cheese to melt and bubble without burning.
  6. Prepare breadcrumb topping: While broiling, combine the melted butter, panko breadcrumbs, garlic powder, salt, black pepper, and the remaining ¼ cup parmesan cheese in a mixing bowl, stirring well to incorporate.
  7. Apply breadcrumb crust and finish broiling: Carefully remove the hot skillet from the oven. Evenly crumble the breadcrumb mixture over the chicken breasts. Return the skillet to the oven and broil until the breadcrumb crust is golden brown and crispy, approximately 2-4 minutes. Remove from oven and let rest briefly.
  8. Serve: Optionally garnish with chopped parsley, then plate and serve warm for a crispy, cheesy, flavorful chicken dinner.

Notes

  • Do not pour the marinade into the skillet; only the chicken should be cooked to avoid excess liquid.
  • Monitor the broiler closely to prevent burning, as broiling times can vary by oven.
  • Using a cast iron skillet is key for even heat and great searing results.
  • Marinating overnight intensifies flavor but 30 minutes is adequate for quicker meals.
  • Prep time includes marinating; active prep is about 15-20 minutes.
  • Author: ELLA
  • Prep Time: 40 minutes (including 30 minutes marinating)
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Broiling and Searing (Stovetop and Oven Broiling)
  • Cuisine: American

Find it online: https://ellarecipe.com/copycat-longhorn-parmesan-crusted-chicken-recipe/