Prep time: 10 mins | Cook time: 20 mins | Marinade time: 30 mins | Total time: 30 mins | Servings: 4
Taste like my favourite Longhorn’s famous Parmesan Crusted Chicken Recipe. This copycat sure to save us all a penny without ordering a take-out. This dish just stole my heart.
Ingredients
4 skinless/boneless chicken breasts, pounded to ¾” thick
Salt/Pepper, to taste
2 tbsp vegetable oil
Marinade:
1/2 c. olive oil
1/2 c. ranch dressing
3 tbsp Worcestershire sauce
1 tsp distilled white vinegar
1 tsp lemon juice
1 tbsp minced garlic
1/2 tsp pepper
Parmesan Crust:
3/4 c. Parmesan cheese, chopped into bits
3/4 c. Provolone cheese, chopped into bits
6 tbsp Buttermilk Ranch salad dressing
5 tbsp melted butter
2 tsp garlic powder
1 c. panko breadcrumbs
How to make Copycat Longhorn Parmesan Crusted Chicken
Step 1: Combine the marinade ingredients (olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and pepper) until well mixed.
Step 2: In a gallon freezer bag, place the chicken, remove any air as you can, and seal. Pound the chicken into 3/4 inch thickness with a meat mallet.
Step 3: Lightly sprinkle both sides of the chicken with salt and pepper.
Step 4: In a new freezer bag, transfer the chicken and pour in the marinade. Sit in the fridge to marinate for at least 30 minutes or overnight.
Step 5: In a cast-iron skillet, heat 2 tbsp vegetable oil over medium-high heat.
Step 6: Once the oil is hot, add the chicken into the skillet. Sear for about 3 to 5 minutes until golden brown, and the middle is cooked. Make sure to refrain from moving the chicken around. Adjust the heat to medium in case the pan becomes too hot.
Step 7: When done, remove the chicken from the skillet and set it aside.
Parmesan Crust:
Step 1: Prepare the oven. Preheat it to low broil or 450 degrees F.
Step 2: Mix the topping ingredients aside from the panko. Put in the microwave for at least 30 seconds.
Step 3: Stir and add in the panko breadcrumbs. Mix well and microwave for 15 seconds more.
Step 4: On top of the chicken, spread the mixture.
Step 5: Place inside the preheated oven and bake for about 3 to 5 minutes until the cheese has melted and starts to brown.
Step 6: When done, enjoy with mashed potatoes.
Notes:
For this recipe, Italian Salad Dressing makes an incredible marinade.
To bake the chicken (instead of searing):
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Lightly grease a large enough oven-safe dish.
Step 3: Add 2 tbsp water into the prepared dish followed by the chicken. Place inside the preheated oven and bake for about 15 for thinner to 18 minutes for thick chicken. Once the internal temperature of the chicken reaches 165 degrees, it’s perfect!
Step 4: At this point, add the parmesan crust as directed above.
Nutrition Facts:
Calories: 557kcal | Carbohydrates: 12g | Protein: 31g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 1043mg | Potassium: 577mg | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 5.5mg | Calcium: 231mg | Iron: 1.8mg
Ingredients
- 4 skinless/boneless chicken breasts, pounded to ¾” thick
- Salt/Pepper, to taste
- 2 tbsp vegetable oil
- Marinade:
- 1/2 c. olive oil
- 1/2 c. ranch dressing
- 3 tbsp Worcestershire sauce
- 1 tsp distilled white vinegar
- 1 tsp lemon juice
- 1 tbsp minced garlic
- 1/2 tsp pepper
- Parmesan Crust:
- 3/4 c. Parmesan cheese, chopped into bits
- 3/4 c. Provolone cheese, chopped into bits
- 6 tbsp Buttermilk Ranch salad dressing
- 5 tbsp melted butter
- 2 tsp garlic powder
- 1 c. panko breadcrumbs
Instructions
Step 1: Combine the marinade ingredients (olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and pepper) until well mixed.
Step 2: In a gallon freezer bag, place the chicken, remove any air as you can, and seal. Pound the chicken into 3/4 inch thickness with a meat mallet.
Step 3: Lightly sprinkle both sides of the chicken with salt and pepper.
Step 4: In a new freezer bag, transfer the chicken and pour in the marinade. Sit in the fridge to marinate for at least 30 minutes or overnight.
Step 5: In a cast-iron skillet, heat 2 tbsp vegetable oil over medium-high heat.
Step 6: Once the oil is hot, add the chicken into the skillet. Sear for about 3 to 5 minutes until golden brown, and the middle is cooked. Make sure to refrain from moving the chicken around. Adjust the heat to medium in case the pan becomes too hot.
Step 7: When done, remove the chicken from the skillet and set it aside.
Parmesan Crust:
Step 1: Prepare the oven. Preheat it to low broil or 450 degrees F.
Step 2: Mix the topping ingredients aside from the panko. Put in the microwave for at least 30 seconds.
Step 3: Stir and add in the panko breadcrumbs. Mix well and microwave for 15 seconds more.
Step 4: On top of the chicken, spread the mixture.
Step 5: Place inside the preheated oven and bake for about 3 to 5 minutes until the cheese has melted and starts to brown.
Step 6: When done, enjoy with mashed potatoes.
Notes
For this recipe, Italian Salad Dressing makes an incredible marinade. To bake the chicken (instead of searing): Step 1: Prepare the oven. Preheat it to 425 degrees F. Step 2: Lightly grease a large enough oven-safe dish. Step 3: Add 2 tbsp water into the prepared dish followed by the chicken. Place inside the preheated oven and bake for about 15 for thinner to 18 minutes for thick chicken. Once the internal temperature of the chicken reaches 165 degrees, it’s perfect! Step 4: At this point, add the parmesan crust as directed above. Nutrition Facts: Calories: 557kcal | Carbohydrates: 12g | Protein: 31g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 1043mg | Potassium: 577mg | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 5.5mg | Calcium: 231mg | Iron: 1.8mg
