Longhorn Steakhouse Parmesan Chicken (Print version)
A homemade copycat of Longhorn Steakhouse Parmesan Chicken with juicy chicken, provolone, ranch-Parmesan spread, and crisp panko topping.
# Ingredients:
For the chicken and marinade
01 -
4 boneless skinless chicken breasts, about 1 1/2 lb (680 g), pounded to 1/2 inch thick
02 -
1/3 cup (80 ml) ranch dressing
03 -
1 tablespoon olive oil
04 -
1 tablespoon Worcestershire sauce
05 -
1 tablespoon lemon juice
06 -
2 cloves garlic, minced
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
For the Parmesan topping
09 -
4 slices provolone cheese
10 -
1/3 cup (35 g) freshly grated Parmesan cheese
11 -
1/4 cup (60 ml) ranch dressing
12 -
2 tablespoons mayonnaise
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon dried parsley
For the crisp crust
15 -
1/2 cup (30 g) panko breadcrumbs
16 -
2 tablespoons unsalted butter, melted
17 -
2 tablespoons grated Parmesan cheese
18 -
1 tablespoon chopped fresh parsley, for serving
# Instructions:
01 -
Whisk ranch dressing, olive oil, Worcestershire sauce, lemon juice, minced garlic, salt, and pepper in a bowl. Add the pounded chicken and turn to coat. Cover and marinate for 30 minutes, or up to 8 hours in the refrigerator.
02 -
In one bowl, mix Parmesan, ranch dressing, mayonnaise, garlic powder, and dried parsley. In a second bowl, stir panko, melted butter, and Parmesan until evenly moistened.
03 -
Heat the oven to 400°F. Warm a large oven-safe skillet or grill pan over medium-high heat. Remove excess marinade from the chicken and sear for 3-4 minutes per side until browned.
04 -
Transfer the chicken to a baking dish if needed. Bake for 8-12 minutes, until the thickest part reaches about 160°F.
05 -
Top each chicken breast with a slice of provolone. Spread the Parmesan-ranch mixture over the cheese, then sprinkle evenly with the buttery panko.
06 -
Broil for 1-3 minutes until the topping is golden and the chicken reaches 165°F. Rest for 5 minutes, then finish with fresh parsley and serve hot.
# Good to know:
01 -
Pound chicken evenly so the topping browns before the meat dries out.
02 -
Use freshly grated Parmesan for better melting and stronger flavor.
03 -
The broiler step moves quickly, so stay near the oven.