Longhorn Parmesan Crusted Chicken

Make this Longhorn Parmesan Crusted Chicken at home! Juicy, marinated chicken topped with a crispy Parmesan-panko crust for a restaurant-quality meal in one skillet.

Prep Time20

Cook Time30

Course: Dinner

Cuisine: American

Servings: filets

Calories: 807kcal

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

Important Note:

Safe internal temperature of cooked chicken: 165°F (74°C)

How to Make Homemade Italian Dressing Marinade & Buttermilk Ranch

Tip: Ingredients are not listed above, store leftovers in the fridge and use them as salad dressing throughout the week:

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.

How to Store & Reheat Leftovers:

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.

Nutrition