Longhorn Parmesan crusted chicken
Learn how to make Longhorn Parmesan crusted chicken at home with this easy recipe. Create restaurant-quality chicken with a crispy, cheesy crust in under 30 minutes
Ingredients
Chicken Base:
- 4 boneless skinless chicken breasts
- Fresh garlic minced
- Ranch dressing for marinade
- Olive oil
- Worcestershire sauce
- Lemon juice
- Italian seasoning
- Salt
- Pepper
Cheese Blend:
- ½ cup freshly grated Parmesan cheese
- ½ cup provolone cheese
- Optional: Mozzarella cheese
Coating Ingredients:
- ¾ cup panko bread crumbs
- 4 tablespoons melted butter
- Italian seasoning
- Minced garlic
- Cracked black pepper
- Pinch of sea salt
Optional Garnish:
- Fresh parsley
- Extra grated Parmesan
- Lemon wedge
Instructions
Prepare the Chicken:
- Pound chicken breasts to ½ inch thickness.
- Pat dry and season with salt and black pepper.
Marinate:
- Mix ranch dressing, olive oil, Worcestershire sauce, garlic, lemon juice, Italian seasoning, salt, and pepper.
- Marinate chicken for 30 minutes to 24 hours.
Sear:
- Heat 3 tbsp olive oil in skillet over medium-high heat.
- Sear chicken breasts for 3–4 minutes per side until golden.
Make Parmesan Crust:
- Mix Parmesan and provolone cheese.
- In a separate bowl, combine panko, melted butter, and seasonings.
Bake:
- Preheat oven to 400°F (200°C).
- Place chicken on an oiled baking sheet or dish.
- Top each piece with cheese blend and panko mixture.
- Bake for 20–25 minutes until internal temp reaches 165°F.
Optional Broil:
- Broil for 2–3 minutes for extra crispiness (watch closely to avoid burning).
Rest:
- Let chicken rest for 5 minutes before serving.
Serve:
- Garnish with parsley, Parmesan, and lemon wedge.
- Pair with garlic mashed potatoes, Caesar salad, or roasted veggies.