Description
This Longhorn Steakhouse Parmesan Crusted Chicken is a delicious, crispy, and cheesy classic dish featuring boneless chicken breasts marinated in a flavorful blend of olive oil, ranch dressing, Worcestershire sauce, garlic, and lemon juice. Pan-seared to golden perfection and finished under the broiler with a rich Parmesan-Provolone cheese crust and garlic-seasoned panko breadcrumbs, it’s perfect for a satisfying main course that’s quick to prepare and packed with savory flavors.
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)
Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Provolone cheese
- 6 tablespoons ranch dressing
- 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 to create a flavorful marinade.
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness for uniform cooking.
- Season and Marinate: Lightly season the chicken breasts with salt, then place them in a resealable bag or shallow dish. Pour the marinade over the chicken ensuring each breast is well coated.
- Refrigerate: Refrigerate the marinated chicken for at least 30 minutes, up to 2 hours, to allow the flavors to infuse.
- Heat Vegetable Oil: Warm 2–3 tablespoons of vegetable oil in a large skillet over medium-high heat, preparing to sear the chicken.
- Remove Excess Marinade: Take the chicken out of the marinade, letting any excess liquid drip off to avoid splattering in the pan.
- Sear the Chicken: Cook the chicken breasts for 4 to 5 minutes on each side, until they become golden brown and reach an internal temperature of 165°F (74°C).
- Transfer to Baking Sheet: Move the cooked chicken to a baking sheet and set aside for topping.
- Prepare Cheese Mixture: In a microwave-safe bowl, combine grated Parmesan cheese, shredded Provolone cheese, and 6 tablespoons of ranch dressing.
- Melt Cheese Mixture: Microwave the cheese mixture in 15-second bursts, stirring in between, until the cheese is fully melted and smooth.
- Prepare Breadcrumb Topping: In a separate bowl, mix the melted butter with panko breadcrumbs and garlic powder until all crumbs are evenly coated.
- Preheat Broiler: Set your oven broiler to low heat in preparation for finishing the chicken.
- Add Cheese Topping: Spoon the warm melted cheese mixture evenly over each chicken breast on the baking sheet.
- Add Breadcrumbs: Sprinkle the garlic butter panko breadcrumb mixture on top of the cheese layer evenly.
- Broil: Place the baking sheet under the broiler and cook for 3–4 minutes, watching carefully, until the topping is golden brown and bubbly.
- Monitor Closely: Keep a close eye during broiling to prevent the breadcrumb topping from burning.
- Rest the Chicken: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute.
- Garnish and Serve: Optionally garnish with fresh herbs and serve with your favorite sides for a complete meal.
Notes
- Ensure chicken breasts are pounded to an even thickness to cook uniformly.
- Marinating for at least 30 minutes helps develop flavor but do not exceed 2 hours to maintain texture.
- When broiling, watch carefully as the breadcrumb topping can burn quickly.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- For a lighter version, swap vegetable oil for olive oil during cooking.
- Serve with steamed vegetables or a fresh salad to balance the richness.
