Description

This Longhorn-Style Parmesan Crusted Chicken is a homemade take on the restaurant favorite, featuring marinated chicken breasts topped with a creamy Parmesan-ranch layer, melted provolone cheese, and a golden, buttery panko-Parmesan crust.

Ingredients

4 boneless skinless chicken breasts, pounded to ½ to ¾ inch thick

Salt and black pepper, to taste

2 tablespoons olive oil or vegetable oil

¼ to ⅓ cup ranch dressing

¼ cup Italian salad dressing or light vinaigrette

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon minced garlic

½ teaspoon garlic powder (for marinade)

½ teaspoon onion powder

¼ teaspoon dried basil (optional)

½ teaspoon black pepper

¼ cup freshly grated Parmesan cheese (for cheese layer)

2 to 4 slices provolone cheese

½ cup panko breadcrumbs

½ cup freshly grated Parmesan cheese (for crust)

2 to 3 tablespoons unsalted butter, melted

1 teaspoon garlic powder (for crust)

Pinch of salt

Fresh chopped parsley, for garnish

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Instructions

Whisk together ranch dressing, Italian dressing, Worcestershire sauce, lemon juice, minced garlic, garlic powder, onion powder, dried basil, and black pepper to make the marinade.
Season chicken breasts with salt and pepper, place in a resealable bag or dish, and pour marinade over them. Seal and refrigerate for at least 30 minutes or up to a few hours.
Preheat broiler to high.
Heat olive oil in a skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and sear for 3–4 minutes per side until golden and nearly cooked through.
In a small bowl, mix ¼ cup Parmesan cheese with a bit of ranch dressing to form a spreadable cheese layer.
In another bowl, combine panko breadcrumbs, ½ cup Parmesan, melted butter, garlic powder, and a pinch of salt for the crust topping.
Transfer seared chicken to a broiler-safe baking dish or keep in oven-safe skillet. Spread cheese layer over each breast and top with a slice of provolone.
Broil for 2–4 minutes until cheese is melted and bubbling.
Sprinkle panko-Parmesan mixture on top and return to broiler for another 2–4 minutes until the crust is golden and crispy.
Let rest for 3–5 minutes before garnishing with parsley and serving.

Notes

For a spicier kick, add red pepper flakes to the marinade or crust mix.

You can substitute provolone with mozzarella or Swiss cheese.

If short on time, skip marinating and season chicken well before searing.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F for 10–15 minutes to maintain a crispy crust.

Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Category: Main Course
Method: Broil
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 650
Sugar: 2g
Sodium: 850mg
Fat: 38g
Saturated Fat: 14g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 58g
Cholesterol: 155mg