Description
Discover our easy Longhorn Steakhouse Parmesan Chicken recipe that brings restaurant-quality flavors to your home.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to about ½ inch thickness)
- Salt and pepper, to taste
For the Marinade:
- 3 Tbsp. olive oil
- 1/3 cup ranch dressing
- 2 Tbsp. Worcestershire sauce
- 1 tsp. distilled white vinegar
- 1 tsp. lemon juice
- 1 Tbsp. minced garlic
- 1/2 tsp. ground pepper
For the Parmesan Crust:
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped Provolone cheese
- 6 Tbsp. buttermilk ranch dressing (or regular ranch dressing)
- 4 Tbsp. melted butter
- 3/4 cup panko breadcrumbs
- 2 tsp. garlic powder
Instructions
-
Marinate the Chicken:
- In a large bowl, whisk together all marinade ingredients.
- Pound the chicken breasts to an even ½-inch thickness; season both sides with salt and pepper.
- Place the chicken in a resealable bag, pour in the marinade, seal, and refrigerate for at least 30 minutes (or overnight).
-
Sear or Grill the Chicken:
- Preheat a cast iron skillet or grill pan over medium-high heat with a little vegetable oil.
- Sear the chicken for 4–5 minutes on each side until golden brown. Remove and set aside.
-
Prepare the Parmesan Crust:
- In a bowl, mix the Parmesan and Provolone cheeses with 6 Tbsp. ranch dressing. (Microwave briefly, if desired, to soften the mixture.)
- Spread the cheese mixture evenly over each piece of chicken.
- In a separate bowl, combine melted butter, garlic powder, and panko breadcrumbs. Sprinkle this topping generously over the cheese.
-
Finish Under the Broiler:
- Preheat your broiler to 450°F.
- Place the chicken in an oven-safe dish and broil for 3–5 minutes, watching carefully until the cheese is melty and the topping is golden and crispy.
Notes
- For an extra burst of flavor, marinate the chicken for longer—overnight marination intensifies the taste and ensures a juicier result.
- Use a meat mallet to pound the chicken evenly; this not only speeds up cooking but also ensures that every bite of your Longhorn Steakhouse Parmesan Chicken is consistently tender.
- If you prefer a smoky flavor, try searing the chicken on a grill pan or even outdoors on a grill. This method works well for both the classic recipe and a twist like grilled chicken margherita.
- Keep a close eye on the broiler during the final step; the cheese can melt quickly and the breadcrumb topping may burn if left unattended.
- For a keto-friendly version, substitute the panko breadcrumbs with crushed pork rinds.
- Leftovers can be reheated in an oven to preserve the crispy texture—avoid the microwave for best results.
- Experiment with different cheeses (like mozzarella or Swiss) to tailor the flavor to your liking.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Chicken Recipes, Main Dish, Dinner
- Method: Searing, Grilling, Broiling
- Cuisine: American (Steakhouse)
Nutrition
- Serving Size: 1 piece (approximately 1/4 of the recipe)
- Calories: 660 kcal
- Sugar: 2 g
- Sodium: 1064 mg
- Fat: 52 g
- Saturated Fat: 21 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 133 mg
Keywords: Longhorn Steakhouse, Parmesan Chicken, Grilled chicken, margherita, Copycat chicken recipe, Parmesan, crusted chicken, Restaurant-style chicken, Easy chicken recipe