Copycat Longhorn Parmesan Crusted Chicken
Craving that crispy, cheesy goodness from Longhorn’s Parmesan Crusted Chicken?
Now you can make it at home with this easy and irresistible recipe!
Tender chicken, marinated to perfection, is topped with a golden, melt-in-your-mouth Parmesan crust and baked to crispy perfection.
It’s a restaurant favorite made simple and ready in just under an hour.
Get ready to wow your taste buds and impress everyone around the table with this copycat recipe!
For Parmesan Crusted Chicken
- Chicken Breasts – Skinless, boneless chicken breasts work best for this recipe.
- Salt and Pepper – To season the chicken before cooking.
- Vegetable Oil – For searing the chicken in a skillet.
For Marinade
- Olive Oil – The base of the marinade that adds flavor.
- Ranch Dressing – Adds a creamy texture and zesty flavor.
- Worcestershire Sauce – Adds a deep umami flavor.
- Distilled White Vinegar – For a touch of acidity to balance the flavors.
- Lemon Juice – Freshens up the marinade with a citrusy kick.
- Minced Garlic – For added flavor and aroma.
- Pepper – For a bit of seasoning.
For Parmesan Crust
- Parmesan Cheese – Chopped into bits for a golden, crispy crust.
- Provolone Cheese – Chopped into bits for extra creaminess and flavor.
- Buttermilk Ranch Dressing – For binding the crust and adding extra flavor.
- Melted Butter – Adds richness to the crust.
- Panko Breadcrumbs – For a crispy, crunchy topping.
- Garlic Powder – For seasoning the crust.
Copycat Longhorn Parmesan Crusted Chicken
Notes
Ingredients:
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- 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 pepper
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch dressing (regular Ranch is fine)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions:
- Prepare the Chicken:
- In a bowl, whisk together all the marinade ingredients until well-combined.
- Place the chicken breasts in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thick. (Note: The chicken will plump up while cooking.)
- Season the chicken with salt and pepper if desired.
- Add the chicken to a fresh freezer bag and pour in the marinade. Seal the bag and refrigerate for at least 30 minutes, or overnight.
- Sear the Chicken:
- Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat (cast iron works best).
- Sear the chicken for 4-5 minutes on each side, avoiding moving the chicken around too much to achieve a golden sear. Reduce heat if the pan gets too hot. Once both sides are browned and the chicken is cooked through, transfer it to a clean skillet or baking sheet and tent with foil to keep warm while preparing the Parmesan crust.
- Prepare the Parmesan Crust:
- Preheat the oven to a low broil (450°F).
- In a bowl, mix together the Parmesan, Provolone, and ranch dressing. Microwave in 15-second increments, stirring in between, until the cheese is melted (a slightly lumpy texture is fine). Spread this mixture evenly over the top of the chicken.
- In a separate bowl, combine the melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture over the cheese.
- Broil for 3-4 minutes, or until the top is slightly browned. Keep a close eye on it to avoid burning.
- Serve and Enjoy:
- Serve the chicken with mashed potatoes or your favorite side dishes.
- Marinade: The recipe assumes half of the marinade is discarded after use.
- Cheese Substitutes: Swiss, Mozzarella, or Munster cheese can be used in place of Provolone.
- Cheese Brands: Boar’s Head Provolone and BelGioioso Parmesan are recommended for the best flavor.
- Quick Marinade Option: Use 1 cup of Italian salad dressing for a quicker marinade.
- Baked Chicken Breasts:
- Preheat the oven to 425°F. Lightly grease a baking dish, add 2 tablespoons of water, and place the chicken in it.
- Bake for 15-18 minutes, depending on the thickness of the chicken, then follow the Parmesan crust instructions.
- Ensure the internal temperature reaches 165°F before serving.
- Grilling Instructions:
- Preheat a grill to medium-high heat. Cook the chicken for 4-7 minutes per side, depending on thickness. Avoid moving the chicken while cooking.
- For a keto-friendly option, substitute the panko breadcrumbs with crushed pork rinds for the Parmesan crust.
Nutrition
Calories: 660kcal, Carbohydrates: 13g, Protein: 35g, Fat: 52g, Saturated Fat: 21g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 1046mg, Potassium: 556mg, Fiber: 1g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 4mg, Calcium: 320mg, Iron: 2mg
1. Can I skip marinating the chicken?
Marinating enhances the chicken’s flavor and tenderness. If short on time, marinate for at least 30 minutes; however, marinating overnight yields the best results.
2. Is it necessary to use panko breadcrumbs?
Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs. For optimal crunch, it’s recommended to use panko.
3. Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan melts better and contributes to a crispier crust. It’s advisable to grate the cheese yourself for the best texture and flavor.
4. Do I need to use both flour and breadcrumbs for breading?
Using both helps the breading adhere better to the chicken, resulting in a more uniform and crispy crust.
5. Can I bake the chicken without searing it first?
Searing adds color and flavor. If you prefer to bake without searing, you can, but the crust may be less flavorful and less crispy.
