Copycat Longhorn Parmesan Crusted Chicken
User Reviews
5.0
147 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Copycat Longhorn Parmesan Crusted Chicken
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This cheesy chicken dinner is just like the Longhorn Steakhouse Parmesan Crusted Chicken that you know and love.
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Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Italian salad dressing
- 2 tablespoons olive oil
- 1/2 cup Parmesan Cheese divided
- 1/2 cup ranch dressing
- 4 slices provolone cheese
- 1/4 cup salted butter melted
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- optional parsley for garnish
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Instructions
- Pound chicken breasts to ½ inch thick.
- Marinate the chicken in Italian dressing for at least 30 minutes, or overnight, in a bowl covered with plastic wrap or a gallon freezer bag.
- When ready to cook, place olive oil in a cast iron skillet. Heat to medium high heat. Using tongs, add the marinated chicken and sear for 5 minutes per side (or untilcooked through). You don’t want to just pour all of the marinade into the castiron skittle or you will have TOO much liquid, just use tongs to take the chicken breasts out of the marinade and place in the skillet
- Stir together ¼ cup of the parmesan cheese and all of the ranch dressing. Spoon and smooth this over the chicken breasts. Place 1 slice of provolone cheese on top of each chicken breast.
- Place the skillet with chicken in it directly into the oven and allow itto broil on low for 3-5 minutes. Watch closely as some broilers work very quickly.
- While this is broiling, combine the melted butter, panko crumbs, garlic powder, salt and pepper, and the remaining ¼ cup of parmesan cheese.
- Carefully remove the pan from the oven (remember the pan will be extremly hot), and crumble bread crumb mixture over the chicken. Return it to the oven and continue to broil until it's golden brown. Remove and serve.
Notes
- If you do not have a cast iron skillet, you can cook and sear these in a large non-stick pan, then transfer the chicken to a baking sheet and assemble and broil your chicken that way. Take care not to place the non-stick pan in the oven, it can't take the heat of the broiler.
- Storage: The leftover chicken can be frozen for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
- Storage: The leftover chicken can be frozen for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
- Reheating: Leftovers reheat really well in the microwave, but you can also reheat in the oven at 350 degrees for 10 to 15 minutes, or until heated through. If you’re cooking it after being frozen, allow it to thaw before heating.
- Reheating: Leftovers reheat really well in the microwave, but you can also reheat in the oven at 350 degrees for 10 to 15 minutes, or until heated through. If you’re cooking it after being frozen, allow it to thaw before heating.
Nutrition Information
Show Details
Calories
708kcal
(35%)
Carbohydrates
15g
(5%)
Protein
35g
(70%)
Fat
56g
(86%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
16g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
132mg
(44%)
Sodium
2341mg
(98%)
Potassium
544mg
(16%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
687IU
(14%)
Vitamin C
2mg
(2%)
Calcium
332mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 708kcal | 35% |
| Carbohydrates | 15g | 5% |
| Protein | 35g | 70% |
| Fat | 56g | 86% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 2341mg | 98% |
| Potassium | 544mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 332mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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