Longhorn Parmesan Crusted Chicken
This copycat Longhorn Parmesan Crusted Chicken is better than the restaurant version. Juicy, seasoned chicken breasts are coated in Parmesan and panko for a perfect crunch, then topped with melted provolone for rich, creamy flavor.
If you love this, try my Longhorn parmesan crusted steak recipe. An even simpler version of this recipe is my panko-crusted chicken.
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Want more one-pan chicken dinner recipes made with fresh, whole-food ingredients? Try my marry me chicken orzo, coconut lime chicken, and sheet pan curried chicken recipes.
Why You Should Make This
Tip: Add fresh basil pesto on top after cooking. My recipe for mortar-and-pestle basil pesto is traditional, fresh, and delicious!
Ingredient Notes
- Italian Dressing: This is used as a marinade for the chicken. You can use your favorite bottled version, or look at the recipe card notes for a simple homemade recipe.
- Buttermilk Ranch: Used for the parmesan crust that coats the chicken. Again, you can use the bottled stuff or make a homemade version using my simple recipe found in the recipe card notes. I have a resource of homemade dressings you might like: 11 Homemade Salad Dressings Better Than The Bottled Stuff
- Breadcrumbs: I use panko breadcrumbs, plain or seasoned. You can also season your plain breadcrumbs by adding two teaspoons of Italian seasoning.
- Chicken: This recipe uses boneless, skinless chicken breast. You can make your own chicken filets by slicing the breast in half horizontally and pounding them flatter. You can also cut each filet into two pieces for easier cooking.
- Provolone: I’m using slices, but you can shred some provolone, too. Delicious alternatives to provolone are cheddar, mozzarella, Swiss, fontina, and Monterey jack, Gouda.
Tip: Use freshly grated Parmesan as it has a richer flavor and melts better than pre-shredded versions, which often have additives that prevent smooth melting. It makes a noticeable difference in the crust.
Longhorn Parmesan Crusted Chicken Recipe Instructions & Process Photos
Step 1:
To make chicken filets, slice each chicken breast in half horizontally. Place the filets between sheets of plastic wrap or parchment paper, and gently pound with a meat mallet to an even thickness, about 1/2 inch.
Lightly season both sides with salt if your marinade doesn’t already contain it.
In a bowl, mix together 1 cup of Italian dressing, 1 teaspoon minced garlic, and 1/2 teaspoon ground black pepper. Place the chicken filets in the marinade, ensuring each piece is coated well.
Cover and refrigerate for at least 30 minutes or up to overnight for more flavor.
Step 2:
While the chicken marinates, make the crust mixture by combining 1/2 cup of panko breadcrumbs, 1/2 cup of shredded Parmesan cheese, 1/4 cup melted butter, and 1 teaspoon of garlic powder in a small bowl. Set this aside for later.
Step 3:
When ready to cook, preheat your oven’s broiler to 500°F and position the rack at the top. Heat 3 tablespoons of oil in an oven-safe skillet over medium-high heat until shimmering.
Place the marinated chicken filets in the hot skillet, ensuring they’re not crowded, and cook for about 4 minutes without moving them. This helps create a nice sear.
Flip and cook for another 4-5 minutes, until the chicken is cooked through and no longer pink.
Step 4:
Keeping the chicken in the skillet, spread a thin layer of buttermilk ranch dressing over each filet. Then, lay a slice of provolone cheese (or your preferred alternative) on each piece.
Finally, spoon the prepared panko-Parmesan mixture evenly over the cheese on each filet.
Step 5:
Place the skillet under the broiler for 2-4 minutes, watching closely. Broil just until the panko topping is golden and crispy, and the cheese has melted.
Remove the skillet from the oven and allow the chicken to rest briefly before serving.
Tip: Pound the chicken evenly. Ensure each filet is pounded to a uniform thickness—around 1/2 inch—so the chicken cooks evenly. Thinner filets will also help the chicken stay tender and cook quickly without drying out.
Tip: Marinate overnight for maximum flavor: If you have time, let the chicken marinate overnight. This deepens the flavors and makes the chicken extra juicy and tender.
Recipe FAQs
Storing: For storing, let the Longhorn Parmesan Crusted Chicken cool completely at room temperature to prevent condensation, then transfer it to an airtight container or wrap it securely with plastic wrap or foil, and refrigerate for up to 5 days.
Reheating: Preheat your oven or toaster oven to around 300°F, place the chicken on a baking sheet (ideally over a wire rack for even heating), and warm it for 10-15 minutes until heated through with a crisp crust; avoid the microwave to prevent sogginess.
Yes! You can combine these dry ingredients in advance and store them in an airtight container for a day or two, ensuring your coating is ready when you are.
Absolutely! Using gluten-free breadcrumbs is a viable option; just be sure to choose a brand that mimics the texture of traditional breadcrumbs for the best results.
Experiment with adding spices like smoked paprika, chili flakes, or dried herbs to the coating mix, which will infuse a subtle yet exciting twist into the flavor profile.
My Top Tips for the Best Longhorn Parmesan Crusted Chicken
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Longhorn Parmesan Crusted Chicken
Equipment
- Cutting Board and Knife
- Oven-safe skillet or pan I love cast iron, stainless steel, or cabon steel
- Meat mallet
- Mixing bowls
- Whisk or fork, small spoon
- Tongs or spatula
- Measuring cups and spoons
Ingredients
Chicken:
- 4 boneless skinless chicken breast filets
- ½ teaspoon sea salt
- 3 tablespoons olive oil for cooking, can also use clarified butter or ghee, or lard
- parmesan Crust as below
- parsley optional, for serving only
Marinade:
- 1 cup Italian dressing
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
Parmesan Crust:
- ¼ cup Buttermilk Ranch dressing
- 4 slices provolone
- ½ cup panko breadcrumbs
- ½ cup Parmesan cheese shredded
- ¼ cup butter melted
- 1 teaspoon garlic powder
Instructions
- Prepare the Chicken: If you’re making your own chicken filets, slice each chicken breast in half horizontally to create thinner pieces. Place the filets between sheets of plastic wrap or parchment paper, and gently pound with a meat mallet until they’re about 1/2 inch thick for even cooking. Lightly season both sides with salt if your marinade doesn’t already include it.
- Marinate the Chicken: In a bowl, mix together 1 cup of Italian dressing, 1 teaspoon minced garlic, and 1/2 teaspoon ground black pepper. Place the chicken filets in the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes or even overnight for more flavor.
- Make Panko-Parmesan Mixture: In a small bowl, combine 1/2 cup of panko breadcrumbs, 1/2 cup of shredded Parmesan cheese, 1/4 cup melted butter, and 1 teaspoon of garlic powder.
- Preheat Pan & Broiler: When ready to cook, preheat your oven’s broiler to 500°F and adjust the oven rack to the top position. Heat 3 tablespoons of oil in an oven-safe skillet over medium-high heat until shimmering. Make sure the oil is hot before adding the chicken to get a good sear and avoid greasy, soggy chicken.
- Cook the Chicken: Place the marinated chicken filets in the hot skillet, without crowding them, and cook for about 4 minutes without moving them, allowing a nice crust to form. Flip and cook for another 4-5 minutes, until the chicken is fully cooked and no longer pink.
- Spread a thin layer of buttermilk ranch dressing on each filet, then lay a slice of provolone (or substitute cheese) on top. Spoon the panko-Parmesan mixture over the cheese.
- Broil the Chicken: Place the skillet under the broiler for 2-4 minutes, watching carefully until the crust turns golden brown and the cheese is bubbly. Remove from the oven and allow the chicken to rest for a couple of minutes before serving.
- Serve hot, optionally garnished with fresh parsley. Enjoy!
Notes
- Safe internal temperature of cooked chicken: 165°F (74°C)
- Italian Dressing: whisk together 1/2 cup of olive oil and 1/4 cup of red wine vinegar in a small bowl or jar. Add 1 tablespoon of Dijon mustard and 1 tablespoon of honey for a hint of sweetness, if desired. Then, mix in 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/4 teaspoon of red pepper flakes for a little kick. Finally, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Buttermilk Ranch Dressing: In a small bowl, mix 1/4 cup of mayonnaise and 1/4 cup of sour cream. Whisk in 2 tablespoons of buttermilk (or adjust for your desired thickness). Add 1/2 teaspoon of dried dill, 1/2 teaspoon of dried parsley, and 1/2 teaspoon of dried chives. Season with 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/8 teaspoon of salt, and a pinch of black pepper. Stir until everything is smooth and well combined.
- To store leftovers of the Longhorn Parmesan Crusted Chicken, allow the chicken to cool to room temperature first. Then, place it in an airtight container and refrigerate for up to 5 days. When reheating, use the oven or a toaster oven at a low temperature (about 300°F) to help retain the chicken’s moisture and keep the crust crisp. Avoid microwaving if possible, as it can make the crust soggy.
