Savor The Flavor: Longhorn Garlic Parmesan Crusted Chicken (Print version)
A copycat Longhorn Steakhouse favorite: ranch-marinated chicken seared and finished with a melty cheese layer and crispy garlic-parmesan panko crust.
# Ingredients:
For the chicken & marinade
01 -
4 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g)
02 -
Salt and black pepper, to taste
03 -
3 tablespoons vegetable oil
04 -
1/3 cup (80 ml) ranch dressing
05 -
1/3 cup (80 ml) olive oil
06 -
2 tablespoons Worcestershire sauce
07 -
1 teaspoon distilled white vinegar
08 -
1 teaspoon lemon juice
09 -
1 tablespoon minced garlic
10 -
1/2 teaspoon black pepper
For the parmesan crust
11 -
1/2 cup (45 g) panko breadcrumbs
12 -
1/2 cup (45 g) freshly grated Parmesan cheese
13 -
1/2 cup (about 2 oz / 60 g) provolone cheese, diced small
14 -
6 tablespoons ranch dressing
15 -
4 tablespoons melted butter
16 -
2 teaspoons garlic powder
17 -
1/4 teaspoon salt
# Instructions:
01 -
Place the chicken in a zip-top bag and pound to an even 1/2-inch thickness. Whisk together the ranch, olive oil, Worcestershire sauce, vinegar, lemon juice, minced garlic, and 1/2 teaspoon pepper. Add the chicken, seal the bag, and refrigerate for at least 30 minutes or up to 12 hours.
02 -
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Shake excess marinade off the chicken and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
03 -
Stir together the diced provolone, grated parmesan, and ranch dressing in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until mostly melted and spreadable.
04 -
In a small bowl, mix the panko breadcrumbs, grated parmesan, garlic powder, melted butter, and salt until the crumbs are evenly moistened.
05 -
Preheat the broiler to low. Spread the melted cheese mixture over each chicken breast, then pile the buttery panko evenly on top. Broil for 3 to 4 minutes until the crust is deeply golden and crisp. Watch closely to avoid burning.
06 -
Let the chicken rest for 2 minutes so the cheese sets slightly. Serve hot with mashed potatoes and roasted vegetables.
# Good to know:
01 -
Best served immediately while the crust is crisp.