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Longhorn Steakhouse Parmesan Crusted Chicken

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This copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe brings juicy, marinated chicken breasts topped with a creamy ranch-Parmesan spread and a crispy panko breadcrumb topping right to your kitchen.

Ingredients

4 boneless, skinless chicken breasts

1/2 cup Italian dressing

1/2 cup ranch dressing (plus extra for spread)

4 slices provolone cheese

1/2 cup grated Parmesan cheese (plus extra for topping)

1/2 cup panko breadcrumbs

2 tablespoons melted butter

1/2 teaspoon garlic powder

Salt and pepper to taste

Instructions

  1. In a bowl, mix Italian and ranch dressings. Place chicken in a resealable bag, pour marinade over, and refrigerate for at least 30 minutes or overnight.
  2. Mix 1/2 cup grated Parmesan cheese with 1/4 cup ranch dressing to make the ranch-Parmesan spread. Set aside.
  3. Combine panko breadcrumbs, melted butter, garlic powder, and 2 tablespoons Parmesan cheese for the topping. Set aside.
  4. Preheat skillet over medium-high heat. Remove chicken from marinade, season with salt and pepper, and cook for 5-6 minutes per side until golden and fully cooked.
  5. Preheat broiler. Place cooked chicken on a baking sheet, spread ranch-Parmesan mix, add provolone slices, and sprinkle breadcrumb topping.
  6. Broil for 2-3 minutes until cheese is melted and topping is golden brown.
  7. Let rest a few minutes before serving. Enjoy!

Notes

  • Marinate chicken overnight for best flavor.
  • Use freshly grated cheese for better melting and texture.
  • Watch closely when broiling to avoid burning the topping.
  • Substitute cheese or breadcrumbs to suit dietary needs.

Nutrition

Find it online: https://recipesbyjanet.com/longhorn-steakhouse-parmesan-crusted-chicken/