A restaurant-quality copycat recipe for Longhorn Steakhouse's famous Parmesan Crusted Chicken. Juicy chicken topped with creamy ranch, provolone, and a crispy parmesan panko crust.
Ingredients
- 4 pieces boneless skinless chicken breasts
- 0.5 cup Ranch dressing (for marinade)
- 4 slices Provolone cheese
- 0.33 cup Ranch dressing (for topping)
- 0.25 cup grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 2 tablespoons melted butter
- 2 tablespoons olive oil
Instructions
- Pound chicken flat and marinate in 1/2 cup Ranch for 30 mins.
- Mix Panko, garlic powder, melted butter, and 2 tbsp Parmesan for the crust.
- Sear chicken in olive oil over medium-high heat for 3-4 mins per side.
- Transfer to oven at 375°F for 10-12 mins until cooked through.
- Top with Provolone, then Ranch spread, then Panko crust. Broil 2-3 mins until golden.