Description
A copycat recipe of Longhorn Steakhouse’s Parmesan Crusted Chicken featuring juicy marinated chicken breasts topped with a creamy provolone-Parmesan cheese blend and a crispy panko breadcrumb crust, perfect for a cozy dinner or special occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup Italian dressing
- ⅓ cup ranch dressing
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 ounces provolone cheese, shredded or diced
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup ranch dressing
- ½ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1½ teaspoons garlic powder
- 3 tablespoons melted butter
Instructions
- Whisk together Italian and ranch dressings. Season chicken with salt and pepper, place in a resealable bag, pour marinade over it, and refrigerate for at least 30 minutes, preferably overnight.
- In a bowl, combine provolone cheese, Parmesan cheese, and ranch dressing. Set aside.
- Mix panko breadcrumbs, Parmesan cheese, garlic powder, and melted butter in another bowl.
- Preheat oven broiler on low. In an oven-safe skillet, heat vegetable oil over medium heat. Remove chicken from marinade and cook for about 5 minutes on each side until browned and cooked through.
- Top each chicken breast with cheese mixture and sprinkle breadcrumb topping. Broil for 5–10 minutes until cheese is melted and breadcrumbs are golden brown.
- Remove from oven and let rest a few minutes before serving.
Notes
- Marinate overnight for more intense flavor.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Reheat in the oven to retain the crunchy topping.
- Substitute provolone with mozzarella or Swiss if preferred.
- Use gluten-free breadcrumbs and dressings for a gluten-free version.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
