Longhorn Parmesan Crusted Chicken Recipe

Sometimes, a classic chicken dinner just isn’t enough you want that irresistible restaurant flavor right at home, and you want it fast. This Longhorn Parmesan Crusted Chicken recipe is the ultimate way to upgrade your weeknight routine. With juicy marinated chicken, a melty cheese sauce, and a supremely buttery, crunchy topping, every bite is packed with rich, crave-worthy flavor. The best part? It’s easier and quicker than you’d ever expect, making it perfect for busy nights when deliciousness just can’t wait.

Ingredients You’ll Need

Here’s what goes into making the magic happen, and why they matter:

• Italian Dressing: This brings tang and herby flavor to the marinade, helping the chicken stay tender and juicy.
• Ranch Dressing: Used both in the marinade and the sauce, ranch adds creamy richness and loads of seasoning without any extra effort.
• Chicken Breasts (thin sliced): Thin cut means they cook fast and soak up all the good flavors, so don’t skip this it’s key for juicy but never dry chicken.
• Vegetable Oil: For searing the chicken golden brown before broiling neutral flavor and high smoke point is what you want.
• Provolone Cheese: Melts beautifully and gives the oozy cheese sauce that classic melt-in-your-mouth pull.
• Parmesan Cheese (freshly grated): Essential for that nutty, sharp flavor both in the sauce and topping. Pre-grated cheese just doesn’t cut it for flavor or melt, so always grate fresh if you can.
• Panko Breadcrumbs: For superior crunch panko is lighter than regular breadcrumbs and crisps up perfectly.
• Garlic Powder: Rounds out the topping with savory, aromatic depth.
• Salted Butter (melted): Binds the topping together and adds buttery flavor.
• Don’t worry if you’re missing one or two things see the variation ideas below!

Variations

Feeling creative or need to swap something out? Try these ideas:

• Cheese Swap: Use mozzarella if you don’t have provolone, or try sharp white cheddar for a different twist.
• Herb Love: Add in some dried oregano, basil, or Italian seasoning to the breadcrumb topping for extra flavor.
• Lean & Clean: Use Greek yogurt instead of ranch in the sauce for more tang and protein.
• Gluten-Free: Substitute gluten-free panko or crushed cornflakes for a crunchy topping.
• Spicy Kick: Add a pinch of cayenne or a dash of hot sauce to the marinade.

How to Make Longhorn Parmesan Crusted Chicken

Honestly, you’ll be amazed at how simple this really is. Here’s your step-by-step:

Marinate the Chicken

In a large bowl or zip-top bag, whisk together the Italian and ranch dressings to make a zippy, flavorful marinade. Add your thin-sliced chicken breasts, turning to coat well. Pop this in the fridge for at least 30 minutes, or as long as overnight if you want to prep ahead. Longer marinades mean more flavor!

Prep the Creamy Cheese Sauce

While the chicken marinates, mix shredded provolone, grated parmesan, and ranch dressing in a microwave-safe bowl. Warm in short bursts, stirring until melted but still thick—this is your luscious cheesy blanket for later.

Make the Crunchy Topping

Mix panko breadcrumbs, more fresh parmesan, plenty of garlic powder, and that glorious melted butter in another bowl. Stir until every crumb looks buttery and ready to crisp up.

Sear the Chicken

Heat vegetable oil in a large oven-safe skillet over medium heat. Let excess marinade drip off the chicken, then sear in batches if needed—don’t crowd the pan! Cook each piece for about 5 minutes on each side, aiming for golden brown edges.

Broil & Build the Topping

Turn your oven broiler to low and make sure the rack is in the center. Top each piece of chicken with your creamy cheese sauce, then pile on the breadcrumb mixture. Slide the pan under the broiler and watch closely—this step is quick! Broil until the breadcrumbs are crunchy and golden, the cheese is bubbly, and the chicken is cooked through (165°F internal temp), around 5-10 minutes.

Serve & Enjoy

Serve these beauties hot and fresh, straight from the oven—your kitchen will smell like a steakhouse!

How to Serve

This chicken is show-stopping enough to stand alone, but it loves a good sidekick.

• With Pasta: Toss up a quick garlic-butter spaghetti or creamy Alfredo for a steakhouse-style plate.
• Alongside Veggies: Roasted broccoli, asparagus, or green beans bring color and crunch to your meal.
• Over Salad: Sliced over a crisp Caesar or mixed greens for a lighter, satisfying meal.
• Paired with Potatoes: Mashed, roasted, or even fries—trust me, you can’t go wrong.

Tip: That cheesy crust is amazing scraped up from the pan don’t let any go to waste!

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover chicken in an airtight container for up to 3 days. The crust will lose a touch of its crunch but can be revived.

Freezing

Freeze cooked (and cooled) chicken, tightly wrapped or in a freezer bag, for up to 2 months. For best texture, store without the panko topping and add fresh before reheating if possible.

Reheating

Reheat portions in the oven at 350°F until hot and the topping is crisped, about 10 minutes. The microwave works in a pinch, though the crust will soften.

FAQs

Final Thoughts

This Longhorn Parmesan Crusted Chicken is a real treat for any night of the week. It’s fast, fun to make, and absolutely bursting with flavors and textures everyone loves juicy marinated chicken, melty cheese, and that unbeatable golden crust. Don’t be surprised when this becomes the most-requested dinner at your table. Give it a try, savor every bite, and feel free to tailor it to your own taste. Happy cooking!

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