Prep Time: 35 mins | Cook Time: 20 mins | Total Time: 55 mins | Yield: 4 Servings
I can’t count how many times I made this Copycat Longhorn Parmesan Crusted Chicken! This is perfect for a simple dinner with your loved ones! In less than an hour, you can enjoy this!
Ingredients:
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Salt/Pepper, to taste
3 tbsp vegetable oil
4 skinless/boneless chicken breasts
Marinade (Shortcut- Use Italian Salad Dressing):
1 tbsp minced garlic
1 tsp lemon juice
1 tsp distilled white vinegar
2 tbsp Worcestershire sauce
1/2 tsp pepper
1/3 c ranch dressing
1/3 c olive oil
Parmesan Crust:
6 tbsp Buttermilk Ranch salad dressing, regular Ranch is fine as well
1/2 c Parmesan cheese, chopped into bits
1/2 c Provolone cheese, chopped into bits
2 tsp garlic powder
4 tbsp melted butter
3/4 c panko breadcrumbs
Directions:
In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well combined.
Wrap each chicken breast with plastic, then use a meat mallet to pound it into 1/2-inch thick. Sprinkle salt and pepper to season.
Put the chicken into a freezer bag together with the marinade. Seal the bag and shake it to coat the chicken. Refrigerate for at least 30 minutes or overnight.
Place a skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot. Add the chicken and sear each side for 5 minutes or until they turn golden brown. Move them to a baking sheet.
For the Parmesan Crust:
Prepare the oven and preheat it to 450 degrees F.
Add the Ranch seasoning, Parmesan cheese, and Provolone cheese into an oven-safe bowl. Heat it in the microwave and stir to combine.
Pour the mixture over the chicken and spread it evenly.
Place the baking sheet in the preheated oven and broil for about 3 minutes.
In a mixing bowl, mix panko bread crumbs, garlic powder, and melted butter. Spread the mixture on top of the chicken, then broil for another minute.
Serve and enjoy!
Nutrition Facts:
Calories: 660 kcal, Carbohydrates: 13g, Protein: 35g, Fat: 52g, Saturated Fat: 21g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 1046mg, Potassium: 556mg, Fiber: 1g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 4mg, Calcium: 320mg, Iron: 2mg
Ingredients
- Salt/Pepper, to taste
- 3 tbsp vegetable oil
- 4 skinless/boneless chicken breasts
- Marinade (Shortcut- Use Italian Salad Dressing):
- 1 tbsp minced garlic
- 1 tsp lemon juice
- 1 tsp distilled white vinegar
- 2 tbsp Worcestershire sauce
- 1/2 tsp pepper
- 1/3 c ranch dressing
- 1/3 c olive oil
- Parmesan Crust:
- 6 tbsp Buttermilk Ranch salad dressing, regular Ranch is fine as well
- 1/2 c Parmesan cheese, chopped into bits
- 1/2 c Provolone cheese, chopped into bits
- 2 tsp garlic powder
- 4 tbsp melted butter
- 3/4 c panko breadcrumbs
Instructions
In a mixing bowl, add all the ingredients for the marinade. Whisk everything until well combined.
Wrap each chicken breast with plastic, then use a meat mallet to pound it into 1/2-inch thick. Sprinkle salt and pepper to season.
Put the chicken into a freezer bag together with the marinade. Seal the bag and shake it to coat the chicken. Refrigerate for at least 30 minutes or overnight.
Place a skillet on the stove and turn the heat to medium-high. Add 3 tbsp of vegetable oil and allow it to become hot. Add the chicken and sear each side for 5 minutes or until they turn golden brown. Move them to a baking sheet.
For the Parmesan Crust:
Prepare the oven and preheat it to 450 degrees F.
Add the Ranch seasoning, Parmesan cheese, and Provolone cheese into an oven-safe bowl. Heat it in the microwave and stir to combine.
Pour the mixture over the chicken and spread it evenly.
Place the baking sheet in the preheated oven and broil for about 3 minutes.
In a mixing bowl, mix panko bread crumbs, garlic powder, and melted butter. Spread the mixture on top of the chicken, then broil for another minute.
Serve and enjoy!
