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Longhorn Steakhouse Parmesan Crusted Chicken Recipe

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour (including marinating)
  • Yield: Serves 4 people 1x
  • Category: Main Course
  • Method: Stovetop & Broil
  • Cuisine: American

Description

This recipe recreates Longhorn Steakhouse’s famous Parmesan Crusted Chicken. Tender chicken breasts are marinated, seared to perfection, and topped with a rich cheese mixture and crispy breadcrumb topping, resulting in a flavorful and satisfying meal.

Ingredients

Units Scale

For the Chicken and Marinade:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 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 shredded Provolone cheese
  • 6 tablespoons ranch dressing
  • 4 tablespoons melted butter
  • 3/4 cup panko breadcrumbs
  • 2 teaspoons garlic powder

Instructions

  1. Marinate the Chicken:
    • In a mixing bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper until well combined.
    • Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, preferably up to 2-3 hours for maximum flavor.
  2. Prepare the Parmesan Crust:
    • In a microwave-safe bowl, combine the grated Parmesan cheese, shredded Provolone cheese, and ranch dressing. Stir until well mixed.
    • In another bowl, mix the melted butter with the panko breadcrumbs and garlic powder until the breadcrumbs are evenly coated. Set both mixtures aside.
  3. Cook the Chicken:
    • Preheat your oven to a low broil setting (around 450°F or 230°C).
    • Heat a large oven-safe skillet over medium-high heat and add a small amount of oil. Remove the chicken breasts from the marinade, allowing any excess to drip off, and place them in the skillet. Sear the chicken for about 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked through. The internal temperature should reach 165°F (74°C).
  4. Assemble and Broil:
    • Once the chicken is cooked, spread the cheese mixture evenly over each breast. Then, sprinkle the breadcrumb mixture on top of the cheese layer.
    • Transfer the skillet to the preheated oven and broil for 3-4 minutes, or until the topping is bubbly and golden brown. Keep a close eye to prevent burning.
  5. Serve:
    • Remove the skillet from the oven and let the chicken rest for a few minutes. Serve warm, garnished with chopped fresh parsley if desired.

Notes

  • Marinade Alternative: For a quicker preparation, you can substitute the homemade marinade with Italian salad dressing. Simply marinate the chicken in about 1 cup of Italian dressing for at least 30 minutes.
  • Cheese Substitutions: If Provolone cheese is unavailable, Swiss, Mozzarella, or Muenster cheese can be used as substitutes.
  • Cooking Methods: If you prefer, the chicken can be grilled instead of seared. Preheat your grill to medium-high heat and cook the marinated chicken for 4-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  • Keto-Friendly Option: For a low-carb version, replace the panko breadcrumbs with crushed pork rinds to maintain a crispy topping.

Find it online: https://newsvks.com/longhorn-steakhouse-parmesan-crusted-chicken-recipe/