Copycat Longhorn Parmesan Crusted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
This recipe starts by pounding boneless, skinless chicken breasts to an even thickness, ensuring uniform cooking. The chicken is marinated in Italian salad dressing to impart tang and moisture. After searing in olive oil until cooked through, a mixture of ranch dressing and Parmesan cheese is spread over each piece. Provolone slices are layered atop, adding melted cheesiness upon broiling.
The final topping of melted butter combined with panko, garlic powder, salt, pepper, and remaining Parmesan is sprinkled over the cheese, then broiled briefly. This step crisps the panko and browns the crust without overcooking the chicken beneath. The result is a layered texture with juicy meat, creamy cheese, and a golden, garlicky crust.
The dish can be assembled and broiled using a cast iron skillet or an oven-safe pan. If using other pans, transfer chicken after searing to a baking sheet before assembling the topping. Leftovers store well refrigerated up to three days or can be frozen up to three months. Reheat gently in a microwave or oven after thawing.
Ingredients
- 4 chicken breast boneless, skinless
- 1 cup Italian salad dressing
- 2 tablespoons olive oil
- 1/2 cup Parmesan Cheese divided
- 1/2 cup ranch dressing
- 4 provolone cheese slices
- 1/4 cup butter melted, salted
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- parsley optional, for garnish
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 a cast iron skillet is unavailable, sear chicken in a non-stick pan and transfer to a baking sheet for broiling the topping. Do not place non-stick pans under the broiler.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months in airtight containers.
- Reheat leftovers in the microwave or in the oven at 350°F for 10-15 minutes after thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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