Description
A delicious copycat version of Longhorn’s Parmesan Crusted Chicken featuring tender marinated chicken breasts with a crispy parmesan and panko breadcrumb crust, seared to golden perfection and finished under the broiler for a cheesy, crunchy topping.
Ingredients
Scale
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 Tablespoons vegetable oil
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 Tablespoon minced garlic
- 1/2 teaspoon 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)
- 4 Tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Marinade: Whisk all marinade ingredients together until well combined and uniform in consistency.
- Pound the Chicken: Place chicken breasts in a gallon freezer bag, remove air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thickness. The chicken will become plumper when cooked.
- Season the Chicken: Lightly sprinkle each side of the chicken with salt and pepper as desired.
- Marinate the Chicken: Put the chicken in a new freezer bag, add the marinade, remove the air, and seal. Refrigerate for at least 30 minutes or up to overnight.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a cast iron or heavy skillet over medium-high heat. Place the chicken in the pan and sear without moving for 4-5 minutes per side until each side is golden brown and the chicken is cooked through. Reduce heat if pan gets too hot. Transfer seared chicken to a clean skillet or baking sheet and tent with foil to keep warm.
- Prepare the Parmesan Crust: Preheat the oven to a low broil, about 450° F. Combine Parmesan cheese, Provolone cheese, and Ranch dressing in a microwave-safe bowl; microwave in 15-second increments, stirring between, until the cheese mixture is melted but may remain a bit lumpy.
- Apply Cheese Mixture: Spread the melted cheese mixture evenly over the top of each chicken breast.
- Prepare Breadcrumb Topping: In a separate bowl, combine melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture over the cheese layer on the chicken.
- Broil the Chicken: Place chicken under the broiler for 3-4 minutes until the breadcrumb topping is lightly browned. Watch closely to prevent burning.
- Serve: Serve hot, ideally with mashed potatoes or your favorite sides.
- Alternative Baking Method: Preheat oven to 425° F. Lightly grease an oven-safe dish just large enough to hold the chicken, add 2 tablespoons water, and bake chicken for 15-18 minutes depending on thickness. Then add cheese crust and broil as above.
- Alternative Grilling Method: Preheat grill to medium-high heat. Grill chicken breasts undisturbed for 4-7 minutes per side depending on thickness. Then apply cheese crust and broil or lightly broil on grill to finish crusting if desired.
Notes
- Nutrition facts assume half of marinade is discarded after use.
- Swiss, Mozzarella, or Munster cheese are acceptable provolone substitutes.
- Boars Head provolone and BelGioioso Parmesan are recommended quality brands.
- Italian Salad Dressing can be used as a shortcut marinade (~1 cup).
- Herb cheese can replace Buttermilk Ranch in the crust for different flavor.
- Ensure internal chicken temperature reaches 165° F before serving.
- This recipe is featured in The Cozy Cookbook, page 108.
