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
Scale
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.
