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Longhorn Steakhouse Parmesan Crusted Chicken

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Recreate the famous Longhorn Steakhouse Parmesan Crusted Chicken at home with this easy and flavorful recipe! Tender marinated chicken is topped with a creamy Parmesan crust, melted provolone cheese, and crispy buttery breadcrumbs for the perfect bite. A restaurant-quality dish made simple in your own kitchen!

Ingredients

For the Chicken and Marinade:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tbsp Worcestershire sauce
  • 1 tsp white vinegar
  • 1 tsp lemon juice
  • 1 tbsp minced garlic
  • 1/2 tsp black pepper

For the Parmesan Crust:

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup ranch dressing
  • 4 slices provolone cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

Marinate the Chicken:

  1. In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper.
  2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over the chicken, ensuring even coating. Cover and refrigerate for at least 2-3 hours or overnight for enhanced flavor.

Cook the Chicken:

  1. Preheat the grill to medium-high heat (or heat 2 tbsp vegetable oil in a skillet over medium-high heat).
  2. Remove chicken from the marinade, allowing excess to drip off. Grill or sear for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).

Prepare the Parmesan Crust:

  1. In a small bowl, mix grated Parmesan cheese with ranch dressing to form a paste.
  2. In another bowl, combine panko breadcrumbs, melted butter, garlic powder, salt, and black pepper; stir until evenly coated.

Assemble and Broil:

  1. Place cooked chicken breasts on a baking sheet. Spread a layer of the Parmesan-ranch mixture over each piece, then top with provolone cheese.
  2. Sprinkle the prepared breadcrumb mixture evenly on top.
  3. Preheat oven broiler to high and broil for 2-3 minutes, until the cheese melts and the breadcrumbs turn golden brown. (Watch closely to prevent burning!)

Notes

  • Variations: Add fresh thyme or rosemary to the marinade for an aromatic twist, or a dash of cayenne pepper for extra heat.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes to keep the crispy texture. (Avoid microwaving to maintain crunch!)

Find it online: https://avarecipe.com/longhorn-steakhouse-parmesan-crusted-chicken/