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I whipped up this Longhorn Steakhouse Parmesan Crusted Chicken copycat after tons of kitchen trials. When I finally got that crunchy Parmesan layer and rich cheese blend just right, my kids swore it beat the restaurant version. It's now our favorite way to transform boring weeknights into something memorable.
Homemade Restaurant Wonder
The beauty of this dish comes from how everything works together. The well-seasoned chicken under gooey cheese and that crispy, garlicky Parmesan top creates something truly satisfying. Everyone at my table always wants more and begs to know how I made it.
Ingredients List
- Chicken Breast: 4 pieces without bones or skin, hammered to ½-inch thick so they cook evenly.
- Marinade: Some olive oil, Italian dressing, or just mix olive oil with herbs and garlic for taste.
- Parmesan Cheese: ½ cup, freshly shredded for better flavor.
- Provolone Cheese: 4 slices that'll melt into a velvety layer.
- Ranch Dressing: ⅓ cup to add some zip to your crust.
- Panko Breadcrumbs: ½ cup for that amazing crunch.
- Butter: 2 tablespoons, melted to stick everything together.
- Garlic Powder: ½ teaspoon to punch up the taste.
Cooking Steps
- Prep Your Chicken
- Flatten those chicken pieces evenly and let them soak in that flavorful marinade.
- Create a Nice Crust
- Make sure your skillet is super hot when you put the chicken in for that gorgeous browning.
- Layer The Cheese
- Blend that wonderful Parmesan and provolone mixture until it's gorgeously gooey.
- Top It Off
- That buttery breadcrumb mix on top really makes this dish stand out.
- Finish Strong
- Let it sit under the broiler just until it turns golden brown but watch it carefully.
Helpful Tricks
Don't use the pre-grated stuff, fresh Parmesan tastes way better. Get those chicken breasts really flat and even for the best results. And don't walk away during broiling—those last couple minutes can make or break your perfect crust.
Storing Leftovers
Any extras will stay good in your fridge for a few days. Heat them up in your oven to keep that topping nice and crispy. You can also get the chicken ready ahead of time and just add the cheese stuff right before you cook.
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Tasty Sides
This goes great with smooth, creamy mashed potatoes that soak up all the yummy sauce. Add some oven-roasted Brussels sprouts or green beans to round things out. And grab some soft dinner rolls to wipe your plate clean of all that cheesy goodness.
Family Favorite
This chicken has become the meal we turn to when we want that restaurant feeling without leaving home. It's amazing how combining these simple things creates such a knockout dinner. The happy faces around my table make every bit of effort so worth it.
Frequently Asked Questions
- → What other cheeses work?
Sure! Mozzarella, Swiss, or Munster are good stand-ins for provolone. Go for brands like Boars Head or Prima Della for better flavor.
- → Is there a faster marinade?
Italian dressing makes a speedy marinade. Just measure out a cup and you're set to go.
- → How do I make it keto?
Swap out the breadcrumbs for crushed pork rinds to make a keto-friendly version of this dish.
- → What are other cooking options?
Apart from pan-frying, you can pop it in the oven at 425°F for 15-18 minutes or grill it over medium-high for 4-7 minutes each side.
- → Can I prep this early?
Yep, marinate the chicken the night before and mix the crust topping when you're ready to cook it.
Conclusion
Step-by-step instructions to make Longhorn’s signature parmesan-topped chicken at home. Versatile methods and ingredient swaps included.