Description

This Copycat Longhorn Parmesan Crusted Chicken recreates the famous restaurant dish at home! Tender, juicy chicken breasts are marinated in a flavorful blend, pan-seared, then topped with a creamy Parmesan-Provolone ranch sauce and a crispy, golden panko crust. It’s a showstopping main course that’s bursting with savory, tangy, and cheesy flavors—perfect for a special dinner or when you’re craving restaurant-quality comfort food.

Ingredients

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For the Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2–3 tablespoons vegetable oil

For the Marinade

1/3 cup olive oil
1/3 cup ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon black pepper

For the Parmesan Crust

1/2 cup grated Parmesan cheese
1/2 cup chopped Provolone cheese
6 tablespoons buttermilk ranch dressing
4 tablespoons melted butter
3/4 cup panko breadcrumbs
2 teaspoons garlic powder

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Instructions

Marinate the Chicken: Whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper until smooth. Pound chicken breasts to 1/2-inch thickness, season both sides with salt and pepper, place in a resealable bag, pour marinade over, seal, and refrigerate for at least 30 minutes (up to overnight for more flavor).
Sear the Chicken: Preheat a cast-iron skillet over medium-high heat and add vegetable oil. Remove chicken from marinade, letting excess drip away. Sear chicken breasts for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Transfer chicken to an oven-safe baking sheet and tent loosely with foil.
Prepare Parmesan Topping: In a small microwave-safe bowl, stir together grated Parmesan, chopped Provolone, and ranch dressing. Microwave in 15-second bursts, stirring in between, until the cheeses are melted and mixture is smooth. Spread this cheesy sauce evenly over the chicken breasts.
Add Panko Crust: In another bowl, mix together melted butter, panko breadcrumbs, Parmesan, and garlic powder until well combined. Sprinkle the mixture generously over each cheese-coated chicken breast to create an even layer.
Broil to Finish: Preheat oven broiler on low (about 450°F). Place chicken under the broiler for 3–4 minutes, closely watching, until the panko crust is golden brown, crispy, and bubbly.
Rest and Serve: Let the chicken rest for 5 minutes before serving so the toppings set and the juices redistribute. Enjoy warm!

Notes

For even cooking, pound chicken to uniform thickness before marinating.
Marinating overnight will infuse more flavor and tenderness.
Watch closely under the broiler to prevent burning the crust.
Swap in Mozzarella for a milder cheesy topping if preferred.
Letting the chicken rest after baking helps keep it juicy.

Prep Time: 35 mins
Cook Time: 20 mins
Category: Main-course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 660
Sugar: 2g
Sodium: 760mg
Fat: 42g
Saturated Fat: 14g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 58g
Cholesterol: 184mg