Juicy Longhorn Parmesan Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
⅓ cup ranch dressing
02 -
½ cup Italian dressing
03 -
4 thin chicken breast slices
04 -
2 tablespoons cooking oil
→ Parmesan Sauce
05 -
⅓ cup parmesan cheese, freshly shredded
06 -
4 ounces provolone cheese, finely chopped or grated
07 -
⅓ cup ranch dressing
→ Crunchy Topping
08 -
1½ teaspoons garlic powder
09 -
¼ cup parmesan cheese, freshly grated
10 -
3 tablespoons melted salted butter
11 -
½ cup panko breadcrumbs
# Instructions:
01 -
Combine ranch and Italian dressing in a big bowl, stirring until blended. Submerge the chicken breasts completely, ensuring everything is covered. Pop the bowl in the fridge, letting the chicken marinate for at least 30 minutes, or leave it overnight if you want the flavors to really soak in.
02 -
Toss together the provolone, parmesan, and ranch dressing in a medium-sized bowl. Microwave it in 30-second intervals, giving it a stir each time, until the mixture is mostly melted and super creamy. Set aside for later steps.
03 -
Mix together the breadcrumbs, garlic powder, parmesan cheese, and melted butter in a small bowl. Stir until the breadcrumbs are lightly coated and everything's blended. Set this mixture aside to use soon.
04 -
Move your oven rack to the center, then preheat the broiler on low. Heat oil in an oven-safe pan on the stove over medium heat. Shake off any excess marinade from the chicken before adding it carefully to the preheated pan. Cook for around 5 minutes on each side until they're a nice golden color.
05 -
Spread the cheese sauce you made over the chicken pieces, then sprinkle your breadcrumb topping evenly on each piece. Broil them for 5-10 minutes until the topping looks golden brown and crispy, and the chicken's internal temperature hits 165°F. Stay close to the oven so it doesn’t burn!
# Notes:
01 -
Now you can whip up the popular Longhorn Steakhouse Parmesan Crusted Chicken at home!
02 -
Keep an eye on it under the broiler—it can brown fast if left too long.