Copycat Longhorn Parmesan Crusted Chicken
A restaurant-style favorite made at home! This Copycat Longhorn Parmesan Crusted Chicken is crispy, juicy, and layered with cheesy ranch and a golden Parmesan crust.
Equipment
- Oven-safe skillet
- Mixing Bowls
- Measuring Cups and Spoons
- Tongs or spatula
- Oven
- Thermometer (optional)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 cup Italian dressing
- 1 tbsp olive oil
For the Ranch Spread:
- ¼ cup ranch dressing
- ¼ cup shredded Parmesan cheese
For the Parmesan Crust:
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 slices provolone cheese
- 1 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp dried parsley
Instructions
Marinate Chicken
- Place chicken in a bag or bowl with Italian dressing. Marinate for at least 2 hours or overnight.
Sear Chicken
- Heat oil in a skillet. Sear chicken for 4–5 minutes per side until browned. Remove from heat.
Make Ranch Spread
- Mix ranch dressing and shredded Parmesan in a bowl.
Make Parmesan Crust
- Combine panko, Parmesan, butter, garlic powder, and parsley in another bowl.
Assemble Chicken
- Top each breast with ranch spread, a provolone slice, and panko-Parmesan mixture.
Bake
- Bake at 400°F (200°C) for 10–12 minutes or until cheese melts and topping is golden. Optionally broil for 2–3 minutes.
Notes
Let chicken rest 5 minutes after baking.
For gluten-free: use GF breadcrumbs.
Use freshly grated Parmesan for best results.