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LongHorn Steakhouse Parmesan Crusted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 87 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (plus marinating time)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This LongHorn Steakhouse Parmesan Crusted Chicken is a flavorful and crispy dish featuring tender chicken breasts coated in a mixture of Parmesan cheese, panko breadcrumbs, and seasoning, then baked to perfection. It’s topped with ranch dressing and provolone cheese to add creamy and tangy layers of flavor, making it an irresistible dinner option ideal for family meals or special occasions.

Ingredients

Chicken and Marinade

  • 4 boneless, skinless chicken breasts
  • ½ cup olive oil
  • ½ cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon black pepper

Crust

  • ½ cup panko breadcrumbs
  • 1 teaspoon garlic salt
  • ⅓ cup shredded Parmesan cheese
  • 2 tablespoons melted butter
  • ¼ cup grated Parmesan cheese

Toppings

  • ¼ cup ranch dressing
  • 4 slices provolone cheese

Instructions

  1. Prepare the marinade: In a mixing bowl, combine olive oil, ½ cup ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper. Whisk thoroughly until all ingredients are well blended.
  2. Marinate the chicken: Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Ensure each breast is well coated. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
  3. Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
  4. Make the Parmesan crust: In a separate bowl, combine panko breadcrumbs, garlic salt, shredded Parmesan cheese, grated Parmesan cheese, and melted butter. Mix well until the butter is evenly distributed and the mixture holds together slightly.
  5. Coat the chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Press each breast into the Parmesan breadcrumb mixture, ensuring an even and thorough coating on both sides.
  6. Bake the chicken: Place the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 15 minutes.
  7. Add toppings: After 15 minutes, remove the chicken from the oven. Spoon ¼ cup ranch dressing evenly over each breast and top each with a slice of provolone cheese.
  8. Finish baking: Return the chicken to the oven and bake an additional 5 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
  9. Serve: Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the crust to set.

Notes

  • Marinating the chicken for longer than 30 minutes up to 2 hours can enhance flavor and tenderness.
  • You can substitute provolone cheese with mozzarella or Monterey Jack if preferred.
  • To reduce fat, use low-fat ranch dressing and less butter in the crust.
  • Ensure chicken breasts are of similar thickness for even cooking; pounding them to an even thickness can help.
  • Serve with a side of steamed vegetables or a fresh salad for a balanced meal.

Find it online: https://slsrecipes.com/longhorn-steakhouse-parmesan-crusted-chicken-recipe-5/