Description
Enjoy a delicious LongHorn Steakhouse-style Parmesan Crusted Chicken featuring tender marinated chicken breasts grilled to perfection, topped with a flavorful Parmesan-ranch spread, provolone cheese, and a crispy garlic-Parmesan breadcrumb crust broiled to golden perfection.
Ingredients
Scale
For the Chicken 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
For the Parmesan Crust
- ½ cup panko breadcrumbs
- 1 teaspoon garlic salt
- â…“ cup shredded Parmesan cheese
- 2 tablespoons melted butter
For the Topping and Assembly
- ¼ cup grated Parmesan cheese
- ¼ cup ranch dressing
- 4 slices provolone cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper until well combined. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 2-3 hours, preferably overnight to maximize flavor infusion.
- Prepare the Parmesan Crust: In a small bowl, mix together panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter. Stir until the breadcrumbs are evenly coated with butter and cheese. Set aside this mixture for later use.
- Grill the Chicken: Preheat your outdoor grill or a grill pan on the stovetop over medium-high heat. Remove the chicken from the marinade, discarding any excess liquid. Grill the chicken breasts for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a baking sheet.
- Assemble and Broil: Preheat your oven’s broiler on high. In a small bowl, combine the grated Parmesan cheese and ranch dressing to create a creamy spread. Spread a layer of this Parmesan-ranch mixture evenly over each grilled chicken breast. Top each piece with a slice of provolone cheese, then generously sprinkle the prepared panko Parmesan breadcrumb mixture on top. Place the baking sheet under the broiler for 2-3 minutes, watching carefully, until the cheese melts and the breadcrumb topping turns golden brown and crispy.
- Serve: Carefully remove the baking sheet from the oven. Optionally, garnish the Parmesan crusted chicken with chopped fresh parsley for color and added flavor. Serve hot alongside sides such as creamy mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- Use a meat thermometer to ensure chicken is cooked thoroughly to 165°F (74°C).
- If you don’t have a grill, a grill pan or broiler can also be used for cooking the chicken.
- Watch the chicken closely during broiling to prevent burning the cheese and breadcrumbs.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
