Copycat Longhorn Parmesan Crusted Chicken
User Reviews
5
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Prep Time
35 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
4 people
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Calories
660 kcal
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Course
Main Course
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Cuisine
American
Copycat Longhorn Parmesan Crusted Chicken
Description
Copycat Longhorn Parmesan Crusted Chicken begins with skinless, boneless chicken breasts pounded to about half an inch thickness and seasoned lightly. They are marinated in a mixture including olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and black pepper to infuse flavor and tenderize. After marinating for at least 30 minutes or overnight, the chicken is seared in oil until golden to seal juices.
The parmesan crust is prepared by combining parmesan and provolone cheeses with buttermilk ranch dressing, melted butter, panko breadcrumbs, and garlic powder. This mix is spread over the cooked chicken, which can then be baked or grilled briefly to meld the crust and ensure the chicken reaches a safe internal temperature.
This preparation produces moist chicken with a crispy, cheesy crust combining sharp parmesan and creamy provolone flavors. The dish pairs well with potatoes or roasted vegetables, making it suitable for a satisfying meal. Variations include baking or grilling and substitution of cheeses for dietary preferences.
Ingredients
- 4 chicken breast skinless, boneless
- salt to taste
- black pepper to taste
- 3 Tablespoons vegetable oil
Marinade: (Shortcut- Use Italian Salad Dressing)
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoon Worcestershire sauce
- 1 teaspoon white vinegar distilled
- 1 teaspoon lemon juice
- 1 tablespoon garlic minced
- 1/2 teaspoon black pepper
Parmesan Crust
- 1/2 cup Parmesan Cheese chopped into bits
- 1/2 cup provolone cheese chopped into bits
- 6 Tablespoons buttermilk ranch salad dressing regular Ranch is fine as well
- 4 Tablespoons butter melted
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
Prepare the Chicken (See notes for baking and grilling method)
- Whisk all marinade ingredients together until well-combined and uniform in consistency.
- Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound it to about 1/2 inch thick. Note: It will plump up more when cooked.
- Sprinkle each side of the chicken lightly with salt and pepper if desired.
- Place the chicken in a new freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
- Heat 2-3 Tbsp. vegetable oil in a skillet over medium-high heat. (A cast iron skillet will provide the best sear.)
- Sear the chicken on each side for 4-5 minutes. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Once each side is a nice, golden brown and the middle is cooked, transfer the chicken to a clean skillet or baking sheet and tent with foil to keep it warm while you prepare the Parmesan crust.
Add the Parmesan Crust
- Preheat the oven to a low broil. (450° F.)
- Combine Parmesan, Provolone, and Ranch dressing. Stir to combine and microwave in 15 seconds increments, stirring in between, until melted. (A little bit of a lumpy consistency is okay.) Spread it over the top of the chicken.
- Combine the melted butter, garlic powder, and panko breadcrumbs and spoon it on top of the cheese.
- Broil for 3-4 minutes, the top begins to brown slightly. (Watch it closely during this time.) Serve with mashed potatoes and enjoy!
Notes
- For keto variation, pork rinds can substitute panko breadcrumbs without affecting flavor significantly.
- Provolone cheese can be replaced with Swiss, mozzarella, or Munster if needed.
- Use freshly shredded or chopped parmesan cheese for best crust texture; avoid finely grated granular types that don’t melt well.
- Marinate chicken at least 30 minutes; overnight marination enhances flavor.
- Chicken can be finished by baking in a preheated 425°F oven about 15-18 minutes or grilled over medium-high heat for 4-7 minutes per side.
- Ensure internal temperature reaches 165°F before serving to ensure doneness.
- Serve alongside garlic butter pasta, mashed or roasted potatoes, or roasted vegetables for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 52g | 80% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 1046mg | 44% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 320mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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