Longhorn Parmesan Crusted Chicken Recipe
Discover the secret to a perfect dinner with our Longhorn Parmesan Crusted Chicken Recipe. Enjoy a crispy, cheesy dish that brings restaurant flavor home.
Ingredients
Skinless Chicken Breasts (4 pieces, about 1 inch thick)
- Look for chicken that’s uniform in thickness. If needed pound the chicken to make each piece cook evenly. It helps the marinade soak in more thoroughly.
Italian Dressing (½ cup)
- This is a key part of the marinade. Using Italian dressing for at least 30 minutes brings out more flavor. It also makes your marinated chicken tender.
Ranch Dressing (¼ cup)
- A little ranch dressing adds a creamy tang. If you prefer buttermilk ranch dressing feel free to swap. Regular ranch works too.
Olive Oil (2 tablespoons)
- Use olive oil in the marinade to keep the chicken moist and help with the sear in the skillet. It contributes to a nice golden brown exterior.
Garlic (2 cloves, minced)
- Fresh garlic gives depth to the marinade. You can add garlic powder ½ teaspoon for extra flavor if you like.
Garlic Powder (1 teaspoon)
- Many home cooks combine fresh garlic with a bit of garlic powder to intensify the taste. This blend fuses well with the marinade.
Parmesan Cheese (1 cup, shredded)
- The key to a crunchy parmesan crust is fresh shredded cheese. You will use part of it in the crust mixture to create a golden finish when you broil the chicken.
Provolone Cheese (4 slices)
- Adding provolone cheese on top of the chicken gives a gooey layer that pairs well with parmesan. This step makes the final dish extra cheesy.
Panko or Panko Breadcrumbs (½ cup)
- Panko is lighter and stays crunchy under the broiler. If you prefer a different texture you can mix panko bread crumbs with crushed pork rinds.
Melted Butter (2 tablespoons)
- Melted butter helps bind the parmesan crust to the top of the chicken. It also adds richness to the dish.
Salt and Black Pepper (to taste)
- A basic seasoning that blends into the marinade and the crust. Adjust according to your preference.
Optional: Italian Salad Dressing (an extra ¼ cup)
- If you want more marinade add a bit more Italian salad dressing. This gives extra moisture during the first step and ensures the chicken breast stays juicy.
Optional Sides
- Serve your famous parmesan crusted chicken with mashed potatoes or roasted vegetables for a full meal. Many people also enjoy it with a simple green salad.
Instructions
Marinate the Chicken
- Place your skinless chicken breasts in a gallon freezer bag or a shallow dish.
- Add ½ cup of Italian dressing, 2 tablespoons of olive oil, and a sprinkle of garlic powder. You can also include minced garlic if you want more flavor.
- Seal or cover and marinate the chicken for at least 30 minutes. This helps keep the meat juicy and infuses it with tangy notes from the Italian salad dressing.
Preheat Your Cooking Surface
- Preheat your oven to 350 degrees.
- Warm a cast iron skillet or any oven-safe skillet over medium-high heat. Add a small drizzle of oil to get it hot.
Sear the Chicken
- Lift the marinated chicken out of the bag, allowing any extra liquid to drain.
- Sear the chicken in the skillet until you get a nice golden sear color, about 3 to 4 minutes per side. This step locks in moisture and sets up a crisp base.
Transfer the Chicken
- Turn off the heat and transfer the chicken in the same skillet directly to the preheated oven at 350 degrees.
- Bake for about 15 minutes, or until the chicken is nearly cooked through. If you prefer a shorter time, keep an eye on it. The goal is to cook it most of the way so it stays moist but not overdone.
Prepare the Parmesan Crust
- In a small bowl, combine parmesan cheese (about 1 cup), panko bread crumbs (½ cup), and 2 tablespoons of melted butter. Stir well so it clumps together.
- Add a spoonful of ranch dressing to bind the mixture. If you like extra creaminess, use buttermilk ranch dressing. This blend will become the crunchy top layer.
Add the Marinated Chicken to the Next Step
- Remove the chicken from the oven and spread a thin layer of ranch spread or regular ranch over the top of each piece. It’s optional, but it adds a creamy touch.
- Smooth this over the chicken gently before you apply the crust so it sticks better.
Top the Chicken and Broil
- Spoon the parmesan-panko mixture on top of the chicken and pat it down. If you want extra cheesiness, place a slice of provolone cheese on top.
- Move the skillet or baking dish under your oven’s broiler. Broil for 2 to 3 minutes, or until you see a golden brown finish. Keep a close watch because it can darken fast.
Check for Doneness
- Once the crust is crunchy and the cheese is melted, remove the chicken from the oven. Use a meat thermometer to confirm it reaches 165°F, so you know the chicken is fully cooked.
Serve and Enjoy
- Give the chicken a brief rest to keep its juices locked in. Then plate your parmesan crusted chicken alongside mashed potatoes or fresh vegetables.
Storing and Reheating
- Put any leftovers in an airtight container and keep them in the fridge for up to 3 days or in the freezer for up to a month.
- To reheat, warm the chicken in the oven at 350°F until heated through. Or, if you’re in a rush, use the microwave, though the crust might lose some crispness. For best crunch, reheat in the oven or an air fryer instead.
Notes
Nutrition Information (Per Serving):
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 150mg
- Protein: 35g
- Carbohydrates: 30g
- Fiber: 2g
- Sodium: 800mg