Longhorn Steakhouse Parmesan Crusted Chicken
This amazing copycat Parmesan crusted chicken comes together in a snap for a savory and comforting dinner any night!
Servings 4 servings
Calories 397kcal
Ingredients
- 4 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon parsley
- 1 teaspoon minced garlic fresh or jarred
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 4 chicken breasts about ½” thick
Creamy Topping
- ¼ cup Ranch Dressing
- ¼ cup Parmesan cheese grated
- 2 -4 slices provolone cheese* each slice cut in half
Parmesan Breadcrumbs
- ½ cup Panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese
- 2 tablespoon salted butter melted
- Fresh chopped parsley for garnish, optional
Instructions
- In a bowl mix the oil with the Italian seasoning, parsley, garlic, black pepper and kosher together and add in the chicken coating it well with the mixture. Place this in the refrigerator for at least 30 minutes.
- In another bowl mix the panko with the garlic powder, onion powder, Parmesan cheese and melted butter. With a heavy duty fork or spoon, mix together. Set aside.
- Heat an oven-safe skillet over medium-high heat. Add the marinated chicken breasts to the pan cooking for about 5 minutes on the first side, leaving them undisturbed; then turning over cooking for about 4-6 more minutes or until the internal temperature of each chicken breast is 160 degrees F. Remove the skillet from the oven.
- Preheat the oven broiler to high heat.
- While the chicken is baking, mix the ranch dressing with the grated Parmesan cheese in a small bowl.
- Spread about 2 tablespoons of this ranch mixture over each chicken breast, then top each with one ½ slice of provolone cheese.
- Top each chicken breast with 2-4 tablespoons of the panko bread crumb mixture.
- Broil in the middle rack 3-5 minutes until the cheese starts to melt and the breadcrumbs are beginning to brown, rotating the pan as needed. Keep an eye on it so it doesn't burn.
- Serve immediately with your favorite vegetable and side dish!
Notes
- If the chicken breasts are really thick, slicing them lengthwise in half will give you the ½ inch thickness desired for this recipe. Chicken pieces more than ½ inch thick will require more cooking time in the skillet, reduce the temperature to medium as needed to ensure each breast is cooked to 165 degrees f.
- Refrigerate any leftovers in an airtight container for up to 3 days after baking.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 8g | Protein: 55g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 175mg | Sodium: 605mg | Potassium: 904mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 2mg
