Copycat Longhorn Parmesan Crusted Chicken
Recreate the mouthwatering Longhorn Steakhouse Parmesan Crusted Chicken with this simple yet indulgent recipe. This dish features tender, marinated chicken breasts seared to perfection and finished with a crispy, cheesy Parmesan crust. Enjoy this restaurant-quality meal with a side of mashed potatoes for a dinner that hits all the right notes.
The Parmesan Crusted Chicken is marinated in a rich blend of flavors, ensuring every bite is bursting with taste. After being seared to golden-brown perfection, the chicken is topped with a creamy, cheesy mixture and finished with a crunchy breadcrumb crust. It’s an easy-to-make yet impressively delicious recipe that will have everyone asking for seconds.
Perfect for a family meal or dinner party, this copycat recipe brings the beloved Longhorn Steakhouse dish straight to your table. Let’s dive into the ingredients and the steps you need to create this crowd-pleasing favorite at home.
Key Ingredients for Parmesan Crusted Chicken
- Boneless, skinless chicken breasts – The base of this dish, tenderized to ensure even cooking and maximum flavor absorption.
- Olive oil – Blends with the marinade to keep the chicken juicy and flavorful.
- Ranch dressing – Adds a creamy richness to the marinade and the cheese topping.
- Parmesan cheese – Sharp and nutty, it provides the signature cheesy crust.
- Provolone cheese – Milder in flavor but adds a creamy texture to the crust.
- Panko breadcrumbs – Adds the perfect crispy texture to balance the gooey cheese.
- Garlic powder – Brings a savory depth to the breadcrumb topping.
- Lemon juice and Worcestershire sauce – Zesty and savory, these add complexity to the marinade.
Simple Steps to Make This Delicious Chicken
Marinate the Chicken
Mix olive oil, ranch dressing, Worcestershire sauce, garlic, vinegar, lemon juice, and pepper. Marinate the chicken for at least 30 minutes or overnight for maximum flavor.
Sear to Perfection
After marinating, sear the chicken breasts in vegetable oil over medium-high heat, ensuring each side gets a perfect golden-brown crust.
Cheese Topping & Crunchy Crust
Top the seared chicken with a melted mixture of Parmesan, Provolone, and ranch dressing. Then, sprinkle the breadcrumb topping made with panko, garlic powder, and butter.
Broil to Finish
Broil the chicken for just a few minutes until the topping is beautifully golden and crispy. Serve immediately.
Recipe Tips and Variations
To enhance the flavor of your chicken, marinate it overnight in the fridge. This allows the marinade to deeply penetrate the meat, ensuring each bite is tender and flavorful. When searing the chicken, resist the urge to move it around too much—this is key to getting a beautifully caramelized crust.
If you want to switch things up, try adding a bit of shredded mozzarella or cheddar to the cheese mixture for a different flavor profile. Alternatively, swap out panko for seasoned breadcrumbs for an added layer of taste.
Storing Your Parmesan Crusted Chicken
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, preheat the oven to 350°F and warm the chicken on a baking sheet for about 10 minutes or until heated through. Avoid microwaving, as it may soften the crispy topping. If you want to freeze the chicken, wrap it tightly in aluminum foil and store it in the freezer for up to two months. When reheating, thaw it in the fridge overnight and follow the same reheating instructions.
Enjoy the indulgent flavor of Longhorn’s famous Parmesan Crusted Chicken from the comfort of your own kitchen with this easy-to-follow copycat recipe!
Copycat Longhorn Parmesan Crusted Chicken Recipe
Zutaten
Chicken and Marinade:
- 1 tablespoon minced garlic
- 1/3 cup ranch dressing
- 1 teaspoon lemon juice
- 1/3 cup olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon distilled white vinegar
- Salt and pepper to taste
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil
Parmesan Crust:
- 4 tablespoons melted butter
- 6 tablespoons buttermilk ranch dressing or regular ranch
- 1/2 cup Provolone cheese chopped
- 1/2 cup Parmesan cheese chopped
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Anleitungen
- In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper. Stir until all ingredients are well-combined and smooth.
- Place the chicken breasts inside a gallon-sized freezer bag. Seal the bag after removing excess air and use a meat tenderizer to pound the chicken to a uniform thickness of about 1/2 inch. This will ensure even cooking.
- Season both sides of the chicken with a light sprinkling of salt and pepper. Transfer the chicken to a fresh freezer bag and pour in the prepared marinade. Seal the bag tightly and refrigerate for at least 30 minutes or, for best results, overnight.
- In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken breasts, cooking each side for 4-5 minutes until they reach a golden brown sear. Avoid moving the chicken too much during cooking to achieve the best color. If necessary, reduce the heat to medium. Once done, transfer the seared chicken to a clean skillet or baking sheet and tent with foil to keep warm.
- Preheat the oven to a low broil at 450°F. In a microwave-safe bowl, mix together the Parmesan cheese, Provolone cheese, and buttermilk ranch dressing. Microwave in 15-second intervals, stirring between each, until the mixture becomes melted and smooth. Some lumps are fine. Spread the melted cheese mixture evenly over the seared chicken breasts.
- In a separate bowl, combine the melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese-topped chicken.
- Place the chicken under the broiler for 3-4 minutes, or until the breadcrumb topping turns golden brown. Be sure to watch closely to prevent burning. Once browned, remove from the oven and serve immediately.