Parmesan Crusted Chicken Longhorn (Print Format)
Golden Parmesan and panko crusted chicken with ranch and provolone, inspired by Longhorn’s classic dish.
# Ingredients:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts
02 -
1 cup Italian salad dressing
03 -
2 tablespoons olive oil
04 -
½ cup parmesan cheese, freshly grated (divided)
05 -
½ cup ranch dressing
06 -
4 slices provolone cheese
07 -
¼ cup salted butter, melted
08 -
½ cup panko breadcrumbs
09 -
1 teaspoon garlic powder
10 -
½ teaspoon salt
11 -
¼ teaspoon pepper
→ Optional Garnish
12 -
Fresh parsley, chopped
# Steps:
01 -
Pound chicken breasts to ½ inch thick.
02 -
Marinate the chicken in Italian dressing for at least 30 minutes, or overnight, in a bowl covered with plastic wrap or a large freezer bag.
03 -
Place olive oil in a cast iron skillet and heat to medium-high. Using tongs, add the marinated chicken and sear for 5 minutes per side or until cooked through. Avoid pouring all the marinade into the skillet to prevent excess liquid.
04 -
Mix ¼ cup of parmesan cheese with ranch dressing. Spoon and smooth this mixture over the seared chicken breasts.
05 -
Place one slice of provolone cheese on each chicken breast.
06 -
Place the skillet with chicken directly into the oven and broil on low for 3-5 minutes.
07 -
While chicken is broiling, combine melted butter, panko crumbs, garlic powder, salt, pepper, and the remaining ¼ cup of parmesan cheese.
08 -
Remove the pan from the oven, crumble the prepared topping over the chicken, return it to the oven, and continue to broil until golden brown.
# Tips:
01 -
Marinating the chicken overnight will enhance the flavor.
02 -
Use freshly grated parmesan cheese for the best results.