Prep time: 10 mins | Cook time: 20 mins | Marinade time: 30 mins| Total time: 30 mins | Servings: 4
Make sure to include this easy recipe in your family’s favourite weekly menu rotation and I promise your family will worship you! Tastes like your restaurant favorite meal and a perfect pair of mashed potatoes.
Ingredients
4 skinless/boneless chicken breasts, pounded to ¾” thick
Salt/Pepper, to taste
2 tbsp vegetable oil
Marinade (Shortcut- Use Italian Salad Dressing):
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 until well-mixed with uniform consistency.
Step 2: In a gallon freezer bag, place the chicken. Remove as much air as you can and seal the bag. To 3/4 inch thick, pound the chicken with a meat mallet. If desired, lightly sprinkle both sides of the chicken with salt and pepper. Then, in a new freezer bag, place the chicken and the marinade, sealing out as much air. Seal the bag and place it in the fridge to marinate the chicken for at least 30 minutes or overnight.
Step 3: In a cast-iron skillet, heat 2 tbsp vegetable oil over medium-high heat. Once hot, add the chicken and sear both sides for about 3 to 5 minutes. To ensure a nice golden sear colour, make sure to not move the chicken around as it sizzles. Then, adjust the heat to medium.
Parmesan Crust:
Step 4: Prepare the oven. Set to low broil or 450 degrees F.
Step 5: In a microwavable bowl, combine the topping ingredients except for the panko breadcrumbs. Heat in the microwave for about 30 seconds. Stir, then mix in the panko breadcrumbs. Pop in the microwave again and heat for another 15 seconds. When done, spread this on the chicken.
Step 6: Bake for about 3 to 5 minutes until the cheese has melted and starts to brown.
Step 7: Enjoy mashed potatoes.
Notes:
For a simpler version, marinade the chicken in about 1 1/4 cup Italian Salad Dressing.
To bake the chicken breasts instead of searing: Add 2 tbsp of water in a lightly greased oven-safe dish large enough to fit the chicken and keep them moist along with the chicken. Bake in a preheated 425 degrees F oven for about 15 to 18 minutes if using thinner chicken or 18 minutes if thick until the internal temperature of the chicken reached 165 degrees. Then, continue with adding the Parmesan Crust as instructed above.
Instead of Buttermilk Ranch Dressing, the Parmesan Crust Topping also tastes perfect in herb cheese.
For a Keto version, use pork rinds instead of breadcrumbs.
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 (Shortcut- Use Italian Salad Dressing):
- 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 until well-mixed with uniform consistency.
Step 2: In a gallon freezer bag, place the chicken. Remove as much air as you can and seal the bag. To 3/4 inch thick, pound the chicken with a meat mallet. If desired, lightly sprinkle both sides of the chicken with salt and pepper. Then, in a new freezer bag, place the chicken and the marinade, sealing out as much air. Seal the bag and place it in the fridge to marinate the chicken for at least 30 minutes or overnight.
Step 3: In a cast-iron skillet, heat 2 tbsp vegetable oil over medium-high heat. Once hot, add the chicken and sear both sides for about 3 to 5 minutes. To ensure a nice golden sear colour, make sure to not move the chicken around as it sizzles. Then, adjust the heat to medium.
Parmesan Crust:
Step 4: Prepare the oven. Set to low broil or 450 degrees F.
Step 5: In a microwavable bowl, combine the topping ingredients except for the panko breadcrumbs. Heat in the microwave for about 30 seconds. Stir, then mix in the panko breadcrumbs. Pop in the microwave again and heat for another 15 seconds. When done, spread this on the chicken.
Step 6: Bake for about 3 to 5 minutes until the cheese has melted and starts to brown.
Step 7: Enjoy mashed potatoes.
Notes
For a simpler version, marinade the chicken in about 1 1/4 cup Italian Salad Dressing. To bake the chicken breasts instead of searing: Add 2 tbsp of water in a lightly greased oven-safe dish large enough to fit the chicken and keep them moist along with the chicken. Bake in a preheated 425 degrees F oven for about 15 to 18 minutes if using thinner chicken or 18 minutes if thick until the internal temperature of the chicken reached 165 degrees. Then, continue with adding the Parmesan Crust as instructed above. Instead of Buttermilk Ranch Dressing, the Parmesan Crust Topping also tastes perfect in herb cheese. For a Keto version, use pork rinds instead of breadcrumbs.
