Copycat Longhorn Parmesan Crusted Chicken Recipe
You know it. You love it. And now you can make the easy, incredible Copycat Longhorn Parmesan Crusted Chicken right at home!
Servings 4
Calories 875kcal
Ingredients
- ½ cup ranch dressing
- ¼ cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 teaspoons white vinegar
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 boneless skinless chicken breasts pounded to ½-inch thick
- 4 tablespoons vegetable oil plus more as needed
Cheese Topping
- ¾ cup Parmesan cheese roughly chopped
- ½ cup provolone cheese roughly chopped
- ⅓ cup ranch dressing
Breadcrumb Topping
- ¾ cup panko breadcrumbs
- 4 tablespoons unsalted butter melted
- 2 teaspoons garlic powder
- Fresh parsley chopped, for garnish
Instructions
- To a large mixing bowl, add 1/2 cup ranch dressing, 1/4 cup olive oil, 2 tablespoons Worcestershire sauce, 2 tablespoons lemon juice,2 teaspoons white vinegar, 2 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder, then mix well. Add 4 boneless skinless chicken breastsand marinate in the fridge for at least 1 hour or overnight.
- Place a large skillet over medium to medium-high heat and pour in 4 tablespoons vegetable oil. Once hot, add the chicken so they aren't touching and cook until cooked through to 165F and seared on the outside.* Reduce the heat as needed so the marinade left on the chicken doesn't burn.
- Place an oven rack one position above the middle spot and preheat to broil on high. Once the chicken is cooked, arrange the breasts on a baking sheet and set aside.
- Place a small saucepan over low heat. Add 3/4 cup Parmesan cheese, 1/2 cup provolone cheese, and 1/3 cup ranch dressing and cook until the cheese has melted and the sauce is thick and smooth. Spoon over the chicken breasts, spreading it to cover the tops.
- In a small mixing bowl, stir together 3/4 cup panko breadcrumbs, 4 tablespoons unsalted butter, and 2 teaspoons garlic powder. Divide the breadcrumb mixture evenly among the chicken breasts, spooning it over the cheese sauce.
- Broil just until the breadcrumbs are golden brown. Remove from the oven, sprinkle with chopped parsley, and serve warm with your favorite sides.
Notes
*If needed, sear the chicken in two batches to prevent crowding the pan so they get a good sear. Use 2 tablespoons of oil per batch.
Grill Variation: Grill the marinated chicken. Then transfer it to a baking sheet, add the toppings, and finish under the broiler.
Nutrition
Serving: 1breast | Calories: 875kcal | Carbohydrates: 16g | Protein: 38g | Fat: 73g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 2361mg | Potassium: 617mg | Fiber: 1g | Sugar: 4g | Vitamin A: 703IU | Vitamin C: 5mg | Calcium: 403mg | Iron: 2mg
