Description
This Longhorn Parmesan Crusted Chicken recipe features tender chicken breasts marinated in a flavorful blend of olive oil, ranch dressing, Worcestershire sauce, and garlic, then seared to perfection and topped with a rich, cheesy Parmesan and Provolone crust. Finished under the broiler for a crispy golden topping, this dish combines crispy textures with juicy, well-seasoned chicken, perfect for a comforting family dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
Marinade (or use Italian Salad Dressing as a shortcut)
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
Parmesan Crust
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch dressing (or regular Ranch)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Chicken: Whisk together all the marinade ingredients in a bowl until well combined to create a flavorful base for the chicken.
- Pound the Chicken Breasts: Place the chicken breasts in a freezer bag and gently pound them to about 1/2 inch thickness using a meat tenderizer to ensure even cooking.
- Season the Chicken: Lightly season both sides of the pounded chicken breasts with salt and pepper to enhance the flavor.
- Marinate: Add the chicken and marinade to a new freezer bag, seal tightly, and refrigerate for at least 30 minutes or overnight for deeper flavor absorption.
- Heat the Skillet: Pour 2-3 tablespoons of vegetable oil into a skillet (preferably cast iron) and heat over medium-high heat until shimmering.
- Sear the Chicken: Place the marinated chicken breasts into the hot skillet and cook undisturbed for 4-5 minutes per side until a golden brown crust forms and the chicken is cooked through.
- Keep Warm: Transfer the cooked chicken to a clean skillet or baking sheet and cover loosely with foil to retain heat.
- Preheat the Broiler: Set your oven to low broil at 450°F to prepare for crisping the cheese crust.
- Prepare Cheese Mixture: In a bowl, combine the Parmesan cheese, Provolone cheese, and Ranch dressing. Microwave in 15-second intervals, stirring after each, until the cheese mixture is mostly melted with some lumps remaining.
- Apply Cheese Mixture: Evenly spread the warm cheese mixture over the top of each seared chicken breast.
- Make the Crust Topping: In a separate bowl, mix the melted butter, garlic powder, and panko breadcrumbs, then spoon this mixture on top of the cheese layer on each chicken breast for added crunch.
- Broil the Chicken: Place the topped chicken under the preheated broiler for 3-4 minutes, watching carefully until the crust turns golden brown and crispy without burning.
- Serve: Remove from the oven and serve the Parmesan Crusted Chicken hot, ideally paired with mashed potatoes or your favorite side dishes for a complete meal.
Notes
- For best results, marinate the chicken overnight to allow the flavors to penetrate deeply.
- A cast iron skillet is recommended for searing to achieve a better crust on the chicken.
- If you prefer a shortcut, substitute the marinade with your favorite Italian salad dressing.
- Watch the broiler closely during the final step to prevent burning the crust.
- Leftover crust mixture can be stored in an airtight container for up to a week and used as a topping for other dishes.
