Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are extra juicy and flavorful. You may need a couple of extra minutes under the broiler to reach the proper internal temp, but they work beautifully.

What if I don’t have an oven-safe skillet?

No worries. Sear the chicken in any skillet, then transfer to a baking dish before broiling with the cheese and breadcrumb topping. Works just as well!

Can I make this dairy-free?

Yes! Substitute your favorite dairy-free cheese shreds for both the provolone and parmesan, and use a plant-based ranch. The texture and flavor will be a little different, but still totally delicious.

Can I marinate the chicken longer than overnight?

Try not to exceed 24 hours, as the acidic marinade can begin to change the texture of the chicken. Sticking to 2-12 hours gives optimal flavor and tenderness.

Longhorn Parmesan Crusted Chicken Recipe

Description

This copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts cooked and broiled with a creamy provolone-parmesan cheese sauce and a savory garlic butter panko crumb topping. Perfectly crispy yet juicy, this restaurant favorite is easy to make at home with classic pantry ingredients.

Ingredients

Units Scale

For the Chicken

1/2 cup Italian dressing
1/3 cup ranch dressing
4 thin sliced chicken breasts
2 tablespoons vegetable oil

For the Sauce

4 ounces provolone cheese, shredded or small diced
1/3 cup freshly grated parmesan cheese
1/3 cup ranch dressing

For the Topping

1/2 cup panko bread crumbs
1/4 cup freshly grated parmesan cheese
1 1/2 teaspoons garlic powder
3 tablespoons salted butter, melted

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Instructions

Prepare the Marinade: In a large bowl, whisk together 1/2 cup Italian dressing and 1/3 cup ranch dressing until fully combined. Add the thin sliced chicken breasts and coat well. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Make the Cheese Sauce: While the chicken marinates, combine the provolone cheese, 1/3 cup freshly grated parmesan cheese, and 1/3 cup ranch dressing in a medium bowl. Microwave the mixture in 30-second increments, stirring after each, until mostly melted and smooth. Set aside.
Prepare the Panko Topping: In a separate bowl, mix together the panko bread crumbs, 1/4 cup parmesan cheese, garlic powder, and melted butter until the breadcrumbs are evenly coated. Set aside.
Preheat Broiler and Skillet: Position your oven rack in the middle and set your broiler to low. Heat a large, oven-safe skillet over medium heat on the stovetop. Add vegetable oil once hot.
Cook the Chicken: Remove the chicken from the marinade, letting the excess drip off. Add the chicken breasts to the hot skillet, ensuring not to overcrowd the pan for even browning. Cook for about 5 minutes per side under the broiler until lightly browned.
Add Cheese and Topping: Once browned, top each chicken breast evenly with the prepared cheese sauce, then sprinkle the panko breadcrumb mixture on top.
Broil Until Finished: Place the skillet back under the broiler and cook for an additional 5-10 minutes until the topping is golden and the internal temperature of the chicken reaches 165°F. Keep a close eye to avoid burning.
Serve: Remove from the oven and serve immediately for the best crispy texture and melty cheese experience.

Notes

For best flavor, marinate the chicken overnight if possible.
Always monitor food under the broiler closely to avoid burning.
Use freshly grated parmesan cheese for superior taste and texture.
This recipe can be doubled for meal prep or leftovers.
Ensure chicken reaches an internal temperature of 165°F for food safety.

Nutrition

Serving Size: 1 chicken breast with sauce and topping
Calories: 540
Sugar: 3g
Sodium: 1060mg
Fat: 34g
Saturated Fat: 13g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 1g
Protein: 42g
Cholesterol: 135mg