🍗 LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)
Ingredients:
For the Chicken Marinade:
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2–3 boneless skinless chicken breasts (pounded to even thickness)
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½ cup olive oil
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¼ cup ranch dressing
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1 tsp Worcestershire sauce
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1 tsp vinegar (white or apple cider)
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1 tsp lemon juice
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½ tsp garlic powder
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Salt and black pepper to taste
For the Parmesan Crust:
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½ cup grated Parmesan cheese
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½ cup shredded provolone or mozzarella
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¼ cup panko breadcrumbs
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2 tbsp ranch dressing
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1 tbsp melted butter
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Optional: a sprinkle of chopped fresh parsley or Italian seasoning
Instructions:
1. Marinate the Chicken:
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In a bowl or ziplock bag, combine all marinade ingredients.
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Add chicken breasts and coat well. Cover and refrigerate for at least 1 hour (4+ hours or overnight is ideal for best flavor).
2. Cook the Chicken:
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Preheat oven to 400°F (200°C).
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Remove chicken from marinade and discard marinade.
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Grill chicken or sear in a hot skillet (with a little oil) for about 5–6 minutes per side, or until golden and just cooked through.
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Transfer to a baking dish.
3. Prepare Parmesan Crust:
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In a bowl, mix Parmesan, provolone/mozzarella, panko, ranch, and melted butter until crumbly.
4. Top & Bake:
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Spoon the cheese mixture over each chicken breast.
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Bake uncovered for 5–8 minutes, or until cheese is melted and bubbly.
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Optionally, broil for 1–2 minutes at the end for a golden crust.
5. Serve:
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Garnish with chopped parsley or extra Parmesan.
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Pairs well with mashed potatoes, broccoli, or a side salad.
✅ Tips:
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For extra crispiness, toast the panko breadcrumbs in a dry skillet before mixing them into the crust topping.
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Use thin chicken cutlets or pound breasts to ½-inch thick for even cooking.
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Can be made in an air fryer too — just adjust cooking times accordingly.
Would you like a printable version or a lower-calorie/dairy-free adaptation?