If you’ve ever found yourself craving the iconic flavors of your favorite steakhouse but want to bring that experience right into your kitchen, this LongHorn Steakhouse Parmesan Crusted Chicken Recipe is a total game-changer. Imagine tender, juicy chicken breasts marinated to perfection, then wrapped in a crispy, cheesy parmesan crust that delivers both crunch and rich taste in every bite. It’s comfort food elevated to a new level, perfect for weeknight dinners or impressing guests without a fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from creating that bold marinade to building the irresistible crust that defines the dish. These pantry staples come together easily, bringing layers of flavor, crunch, and color to your plate.
- 4 boneless, skinless chicken breasts: The star of the recipe, providing a juicy and tender base for the flavors to shine.
- ½ cup olive oil: Adds richness and helps the marinade cling perfectly to the chicken.
- ½ cup ranch dressing: Brings creamy tanginess that infuses every bite with depth.
- 3 tablespoons Worcestershire sauce: Adds a savory, umami burst to the marinade.
- 1 teaspoon white vinegar: Gives a subtle tang that balances the richness.
- 1 teaspoon lemon juice: Brightens the marinade with fresh citrus notes.
- 1 tablespoon minced garlic: Infuses bold aromatic flavor that’s irresistible.
- ½ teaspoon black pepper: Adds a gentle kick to awaken your palate.
- ½ cup panko breadcrumbs: Provides that signature crunchy texture for the crust.
- 1 teaspoon garlic salt: Seasons the crust with a perfect garlic punch.
- â…“ cup shredded Parmesan cheese: Adds savory richness in the breadcrumb mixture.
- 2 tablespoons melted butter: Binds the crust ingredients and promotes crispiness under the broiler.
- ¼ cup grated Parmesan cheese: Mixed with ranch to create the creamy topping layer.
- ¼ cup ranch dressing: Combined with Parmesan for a luscious, tangy spread.
- 4 slices provolone cheese: Melts atop the chicken to bring gooey, mild flavor to every bite.
How to Make LongHorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Marinate the Chicken
This marinating step is where the magic begins. Combine olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper in a bowl. This vibrant marinade not only tenderizes the chicken but infuses it with layers of vibrant flavor. Place your chicken breasts in a resealable bag or shallow dish, pour the marinade over, and refrigerate for at least 2-3 hours, or ideally overnight. This peaceful nap in the fridge means the flavors will soak deeply into the meat, making it tender and bursting with taste when cooked.
Step 2: Prepare the Parmesan Crust
Next, it’s time to craft the delectable crust that defines this recipe. Mix panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter in a bowl. The butter acts like a secret agent, coating every breadcrumb so they crisp up beautifully, while Parmesan brings that nutty, savory edge. Set this mixture aside as we move on to cooking the chicken.
Step 3: Cook the Chicken
Preheat your grill or grill pan to medium-high heat. Remove the chicken from its marinade and discard any leftover liquid. Grill each breast for about 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C). Grilling locks in the savory marinade flavors while giving you lovely grill marks and a slightly smoky edge. Once grilled, transfer the chicken to a baking sheet to prepare for the next stage.
Step 4: Assemble and Broil
Preheat your oven’s broiler to get that crust golden and bubbly. Create a luscious spread by mixing grated Parmesan cheese and ranch dressing in a small bowl. Spread this mixture evenly over each grilled chicken breast, then top with a slice of provolone cheese for that melt-in-your-mouth cheesiness. Sprinkle the prepared panko Parmesan crust generously on top. Place the chicken under the broiler for 2 to 3 minutes until the cheese melts beautifully and the breadcrumb topping turns a golden brown.
Step 5: Serve
Once out of the oven, a quick garnish of fresh chopped parsley adds a pop of color and freshness. Serve the chicken hot to enjoy the perfect contrast between the juicy meat and crunchy, cheesy crust.
How to Serve LongHorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
Enhance both the look and flavor with simple garnishes like freshly chopped parsley or a sprinkle of extra Parmesan. These little touches brighten the plate and add freshness that complements the hearty flavors.
Side Dishes
This dish pairs beautifully with classic sides like creamy mashed potatoes, roasted vegetables, or a crisp, refreshing salad. The rich Parmesan crust and creamy provolone cheese balance perfectly with lighter, fresh sides.
Creative Ways to Present
Serve sliced atop a bed of garlic butter linguine or alongside herbed quinoa for a creative twist. Drizzle a little extra ranch or your favorite dipping sauce on the side for a tantalizing finish that will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The crust may soften a bit in the fridge, but reheating will help restore some of that crispy texture.
Freezing
If you want to freeze your parmesan crusted chicken, wrap the cooked pieces tightly in plastic wrap and then foil before placing them in the freezer. They’ll keep well for up to two months.
Reheating
For best results, reheat in an oven at 350°F (175°C) until warmed through, which helps maintain the crust’s crunch. Avoid microwaving if you’re looking to preserve that delightful texture.
FAQs
Can I use breast tenders instead of whole chicken breasts?
Absolutely! Using breast tenders can reduce cooking time and make for easy portioning, though you’ll want to watch them closely to avoid overcooking.
Is there a way to make this recipe dairy-free?
You can substitute dairy-free cheese alternatives and use a ranch dressing free of dairy ingredients to keep the dish flavorful yet suitable for dairy-free diets.
Can I bake the chicken instead of grilling?
Yes, baking at 375°F (190°C) for about 25 minutes before broiling can produce great results if you don’t have access to a grill.
How important is the overnight marinating step?
While marinating overnight enhances depth of flavor and tenderness, even a few hours will still yield a deliciously seasoned chicken.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs can work, but panko provides a superior crispiness and light texture that’s worth seeking out.
Final Thoughts
Trust me on this, the LongHorn Steakhouse Parmesan Crusted Chicken Recipe is one of those dishes you’ll find yourself making again and again. The marriage of juicy, marinated chicken with a golden, cheesy crust is simply irresistible. Whether you’re cooking for family, friends, or just indulging yourself, this recipe delivers a homemade steakhouse experience that’s warm, comforting, and wonderfully satisfying. Give it a try—you won’t regret it!
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LongHorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This LongHorn Steakhouse Parmesan Crusted Chicken recipe features juicy, marinated chicken breasts grilled to perfection, topped with a tangy parmesan-ranch spread, provolone cheese, and a crispy panko Parmesan crust. The dish is finished under the broiler to melt the cheese and brown the crust, creating a deliciously flavorful and satisfying meal perfect for any dinner occasion.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken breasts
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
Parmesan Crust
- ½ cup panko breadcrumbs
- 1 teaspoon garlic salt
- â…“ cup shredded Parmesan cheese
- 2 tablespoons melted butter
Topping and Assembly
- ¼ cup grated Parmesan cheese
- ¼ cup ranch dressing
- 4 slices provolone cheese
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper to create the marinade. Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 2-3 hours, preferably overnight to maximize flavor infusion.
- Prepare the Parmesan Crust: In a small bowl, combine the panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter. Mix well until the breadcrumbs are evenly coated and set aside to use later as the crispy topping.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the marinated chicken breasts from the marinade and discard any excess liquid. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring they are cooked thoroughly and have a nice char.
- Assemble and Broil: Transfer the grilled chicken onto a baking sheet. Preheat your oven broiler. In a small bowl, mix the grated Parmesan cheese and ranch dressing until combined to create a spread. Spread this mixture evenly over each chicken breast. Place a slice of provolone cheese on top of each, then sprinkle the prepared panko Parmesan crust evenly over the cheese. Place under the broiler for 2-3 minutes, watching closely until the cheese melts and the breadcrumb topping turns golden brown.
- Serve: Remove the chicken from the oven, optionally garnish with chopped fresh parsley. Serve hot alongside sides such as mashed potatoes, roasted vegetables, or a fresh salad for a complete and hearty meal.
Notes
- For best flavor, marinate the chicken overnight if possible.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
- If you don’t have a grill, you can use a grill pan or broil the chicken before assembling the crust.
- Watch the chicken closely under the broiler to prevent burning the cheese topping.
- Leftovers can be refrigerated and eaten cold or reheated gently to preserve the crust’s texture.
