Copycat Longhorn Steakhouse Parmesan Chicken (Print version)

Juicy ranch-marinated chicken topped with melty provolone, Parmesan, and a buttery crisp crumb crust.

# Ingredients:

For the chicken and marinade

01 - 4 boneless skinless chicken breasts, about 1 1/2-2 lb (680-900 g)
02 - 1/3 cup (80 ml) ranch dressing
03 - 1/3 cup (80 ml) Italian dressing
04 - 2 tablespoons Worcestershire sauce
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon black pepper
07 - 1 tablespoon olive oil, for cooking

For the cheese layer

08 - 1/3 cup (80 ml) ranch dressing
09 - 1/2 cup (55 g) shredded Parmesan cheese
10 - 1/2 cup (55 g) shredded provolone cheese
11 - 1/4 cup (28 g) shredded mozzarella cheese

For the Parmesan crumb topping

12 - 1/2 cup (30 g) panko breadcrumbs
13 - 1/4 cup (28 g) grated Parmesan cheese
14 - 3 tablespoons (42 g) unsalted butter, melted
15 - 1/2 teaspoon garlic powder
16 - 1 tablespoon chopped fresh parsley
17 - 1/4 teaspoon salt

# Instructions:

01 - Pound the chicken breasts to 1/2 to 3/4 inch thick, or slice very thick breasts into thinner cutlets so they cook evenly.
02 - Whisk ranch dressing, Italian dressing, Worcestershire sauce, minced garlic, and black pepper. Coat the chicken, cover, and refrigerate for at least 1 hour or up to 12 hours.
03 - Heat olive oil in a large oven-safe skillet over medium heat. Let excess marinade drip off the chicken, then cook for 5-6 minutes per side until golden and 165 F in the thickest part.
04 - Stir ranch dressing, Parmesan, provolone, and mozzarella in a microwave-safe bowl. Warm in 20-second bursts just until thick, soft, and spoonable.
05 - In a separate bowl, toss panko, grated Parmesan, melted butter, garlic powder, parsley, and salt until the crumbs are evenly moistened.
06 - Heat the broiler. Spoon the cheese mixture over each cooked chicken breast, then sprinkle with the Parmesan crumbs. Broil for 1-3 minutes until bubbly and golden. Serve hot.

# Good to know:

01 - Marinating time is at least 1 hour and can be up to 12 hours.
02 - Use an instant-read thermometer to confirm the chicken reaches 165 F.
03 - Best served right after broiling while the crumb topping is crisp.

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