This Copycat Longhorn Parmesan Crusted Chicken recipe holds a special place in my heart, bringing back memories of family dinners where everyone gathered around the table to savor this delightful dish. One summer, during a trip to visit my aunt in Georgia, we decided to try our hand at making our favorite restaurant meals at home. My aunt, an exceptional cook, introduced us to this Parmesan Crusted Chicken, and it instantly became a family favorite. Since then, it’s been a go-to recipe for special occasions and weeknight dinners alike.
What I love most about this recipe is its versatility. You can easily tweak it to suit your taste preferences or dietary needs. For a lighter version, try grilling the chicken instead of searing it in oil. If you’re a garlic lover like me, adding an extra clove of minced garlic to the marinade can give the dish an added depth of flavor. For a spicier kick, a dash of cayenne pepper in the crust mixture works wonders. No matter how you choose to customize it, this dish never fails to impress.
Whether you’re cooking for your family, hosting a dinner party, or simply craving a comforting meal, this Copycat Longhorn Parmesan Crusted Chicken is sure to become a staple in your recipe collection. It pairs wonderfully with mashed potatoes or a fresh garden salad, making it a complete and satisfying meal.
Making Copycat Longhorn Parmesan Crusted Chicken
Click here to get printable version
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 tbsp vegetable oil
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tbsp Worcestershire sauce
- 1 tsp white vinegar
- 1 tsp lemon juice
- 1 tbsp minced garlic
- 1/2 tsp black pepper
- 1/2 cup chopped Parmesan cheese
- 1/2 cup chopped Provolone cheese
- 6 tbsp Buttermilk Ranch or regular Ranch dressing
- 4 tbsp melted butter
- 3/4 cup panko breadcrumbs
- 2 tsp garlic powder
Directions
- Whisk together all marinade ingredients until fully mixed.
- Place the chicken in a gallon-sized freezer bag, seal, and pound to about 1/2 inch thickness using a meat tenderizer.
- Season both sides of the chicken lightly with salt and pepper if desired.
- Put the chicken in a new freezer bag, pour in the marinade, seal, and refrigerate for at least 30 minutes or overnight.
- In a skillet, heat 2-3 tablespoons of vegetable oil over medium-high heat. Sear the chicken for 4-5 minutes on each side, avoiding movement to ensure a good sear. If the pan gets too hot, reduce heat to medium. Once seared, transfer the chicken to a clean skillet or baking sheet and cover with foil to keep warm.
- Preheat the oven to a low broil at 450°F.
- Mix Parmesan, Provolone, and Ranch dressing together. Microwave in 15-second intervals, stirring between each, until melted but slightly lumpy.
- Combine melted butter, garlic powder, and panko breadcrumbs, then stir into the warm cheese mixture. Spread this mixture over the chicken.
- Broil for 3-4 minutes until the top begins to brown slightly, keeping a close watch. Serve with mashed potatoes and enjoy!
FAQs:
Can I use a different type of cheese for the Parmesan crust?
Yes, you can substitute the Provolone cheese with Mozzarella or even Swiss cheese. These cheeses will still give a deliciously melty and flavorful crust. However, keep in mind that the taste and texture might slightly differ from the original recipe.
What is the best way to tenderize the chicken breasts?
Using a meat tenderizer to pound the chicken breasts to about 1/2 inch thick is recommended. This ensures even cooking and a tender texture. If you don’t have a meat tenderizer, you can use a rolling pin or the bottom of a heavy skillet as an alternative.
Can I prepare the marinade ahead of time?
Absolutely, the marinade can be prepared up to 24 hours in advance. This allows the flavors to meld together, enhancing the overall taste of the chicken. Just make sure to store it in an airtight container in the refrigerator.
Is it necessary to use both vegetable oil and olive oil in the recipe?
Using both oils is not strictly necessary, but it does enhance the flavor and texture of the dish. Vegetable oil is used for searing due to its high smoke point, while olive oil is included in the marinade for its rich flavor. You can use one type of oil if you prefer, but the results may vary slightly.
How can I tell if the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check this. Additionally, the juices should run clear, and there should be no pink in the center of the chicken breasts.
What side dishes pair well with Parmesan Crusted Chicken?
Mashed potatoes are a classic side dish that pairs excellently with this chicken. Other great options include steamed vegetables, a fresh garden salad, or rice pilaf. These sides complement the rich flavors of the Parmesan crust without overpowering the dish.
Copycat Longhorn Parmesan Crusted Chicken
Ingredients
- 4 skinless/boneless chicken breasts
- Salt/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
- 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 as well
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
Instructions
Prepare the Chicken :
- Whisk all marinade ingredients together until well combined.
- Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound it to about 1/2 inch thick. Note: It will plump up more when cooked.
- Sprinkle each side of the chicken lightly with salt and pepper if desired.
- Place the chicken in a new freezer bag and add the marinade. Seal out the air and refrigerate for at least 30 minutes, or overnight.
- Heat 2-3 tablespoons vegetable oil in a skillet over medium-high heat. (A cast iron skillet will provide the best sear.)
- Sear the chicken on each side for 4-5 minutes. Refrain from moving the chicken around as it sizzles to get a nice golden sear. If the pan gets too hot, reduce the heat to medium. Once each side is golden brown and the middle is cooked, transfer the chicken to a clean skillet or baking sheet and tent with foil to keep it warm while you prepare the Parmesan crust.
Add the Parmesan Crust:
- Preheat the oven to a low broil (450°F).
- Combine Parmesan, Provolone, and Ranch dressing. Stir to combine and microwave in 15-second increments, stirring in between, until melted. (A little bit of a lumpy consistency is okay.)
- Combine the melted butter, garlic powder, and panko breadcrumbs. Stir it into the warm cheese mixture and add it to the top of the chicken.
- Broil for 3-4 minutes, until the top begins to brown slightly. (Watch it closely during this time.) Serve with mashed potatoes and enjoy!
