Prep Time: 35 mins | Cook Time: 20 mins | Total Time: 55 mins | Yield: 4 Servings
I can’t count how many times I made this Copycat Longhorn Parmesan Crusted Chicken! This is perfect for a simple dinner with your loved ones! In less than an hour, you can enjoy this!
INGREDIENTS :
- Salt/Pepper, to taste
- 3 tbsp vegetable oil
- 4 skinless/boneless chicken breasts
Marinade (Shortcut- Use Italian Salad Dressing):
- 1 tbsp minced garlic
- 1 tsp lemon juice
- 1 tsp distilled white vinegar
- 2 tbsp Worcestershire sauce
- 1/2 tsp pepper
- 1/3 c ranch dressing
- 1/3 c olive oil
Parmesan Crust:
- 6 tbsp Buttermilk Ranch salad dressing, regular Ranch is fine as well
- 1/2 c Parmesan cheese, chopped into bits
- 1/2 c Provolone cheese, chopped into bits
- 2 tsp garlic powder
- 4 tbsp melted butter
- 3/4 c panko breadcrumbs
DIRECTIONS :
- In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well combined.
- Wrap each chicken breast with plastic, then use a meat mallet to pound it into 1/2-inch thick. Sprinkle salt and pepper to season.
- Put the chicken into a freezer bag together with the marinade. Seal the bag and shake it to coat the chicken. Refrigerate for at least 30 minutes or overnight.
- Place a skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot. Add the chicken and sear each side for 5 minutes or until they turn golden brown. Move them to a baking sheet.
For the Parmesan Crust:
- Prepare the oven and preheat it to 450 degrees F.
- Add the Ranch seasoning, Parmesan cheese, and Provolone cheese into an oven-safe bowl. Heat it in the microwave and stir to combine.
- Pour the mixture over the chicken and spread it evenly.
- Place the baking sheet in the preheated oven and broil for about 3 minutes.
- In a mixing bowl, mix panko bread crumbs, garlic powder, and melted butter. Spread the mixture on top of the chicken, then broil for another minute.
- Serve and enjoy!
Nutrition Facts:
Calories: 660 kcal, Carbohydrates: 13g, Protein: 35g, Fat: 52g, Saturated Fat: 21g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 1046mg, Potassium: 556mg, Fiber: 1g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 4mg, Calcium: 320mg, Iron: 2mg
COPYCAT LONGHORN PARMESAN CRUSTED CHICKEN
Ingredients
- Salt/Pepper, to taste
- 3 tbsp vegetable oil
- 4 skinless/boneless chicken breasts
- Marinade (Shortcut- Use Italian Salad Dressing):
- 1 tbsp minced garlic
- 1 tsp lemon juice
- 1 tsp distilled white vinegar
- 2 tbsp Worcestershire sauce
- 1/2 tsp pepper
- 1/3 c ranch dressing
- 1/3 c olive oil
- Parmesan Crust:
- 6 tbsp Buttermilk Ranch salad dressing, regular Ranch is fine as well
- 1/2 c Parmesan cheese, chopped into bits
- 1/2 c Provolone cheese, chopped into bits
- 2 tsp garlic powder
- 4 tbsp melted butter
- 3/4 c panko breadcrumbs
Instructions
- In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well combined.
- Wrap each chicken breast with plastic, then use a meat mallet to pound it into 1/2-inch thick. Sprinkle salt and pepper to season.
- Put the chicken into a freezer bag together with the marinade. Seal the bag and shake it to coat the chicken. Refrigerate for at least 30 minutes or overnight.
- Place a skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot. Add the chicken and sear each side for 5 minutes or until they turn golden brown. Move them to a baking sheet.
For the Parmesan Crust:
- Prepare the oven and preheat it to 450 degrees F.
- Add the Ranch seasoning, Parmesan cheese, and Provolone cheese into an oven-safe bowl. Heat it in the microwave and stir to combine.
- Pour the mixture over the chicken and spread it evenly.
- Place the baking sheet in the preheated oven and broil for about 3 minutes.
- In a mixing bowl, mix panko bread crumbs, garlic powder, and melted butter. Spread the mixture on top of the chicken, then broil for another minute.
- Serve and enjoy!