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Copycat Longhorn Parmesan Crusted Chicken

Replicate Longhorn's famous Parmesan Crusted Chicken at home with this easy copycat recipe! The chicken is marinated, seared, topped with a flavorful Parmesan crust, and oven-baked to perfection
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Course: main dish
Cuisine: American
Keyword: Copycat Longhorn Parmesan Crusted Chicken
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 4

Notes

Ingredients:

  • 4 skinless, boneless chicken breasts
  • Salt and pepper, to taste
  • 3 tablespoons vegetable oil
Marinade (or use Italian Salad Dressing for a shortcut):
  • 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
Parmesan Crust:
  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. Serve and Enjoy:
    • Serve the chicken with mashed potatoes or your favorite side dishes.
 
Notes:
  • 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.
 
Alternate Methods:
  • 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.
 
Keto Version:
  • 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

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