Longhorn Parmesan Crusted Chicken Recipe

If you’re craving something that combines crispy, cheesy, and richly flavorful all in one bite, this Longhorn Parmesan Crusted Chicken Recipe is your new go-to dinner. It takes tender chicken breasts and transforms them with a tangy marinade, a golden sear, and then tops them off with a heavenly crust of Parmesan, Provolone, and buttery panko breadcrumbs. Every step builds layers of deliciousness that come together in a dish both comforting and impressive enough to serve to guests. Trust me, once you taste this, it’ll become a staple in your kitchen too!

Ingredients You’ll Need

The beauty of this recipe is how each simple ingredient plays such a vital role in creating that perfect balance of flavor, texture, and color. From the tangy marinade soaking into the chicken to the crispy, cheesy crust on top, every element matters.

• 4 boneless, skinless chicken breasts: The star of the dish, providing juicy meat to soak up all the flavors.
• Salt and pepper: Essential for seasoning and bringing out the best in the chicken.
• 3 tablespoons vegetable oil: Perfect for searing the chicken to a golden brown crust.
• 1/3 cup olive oil: Adds richness and moisture in the marinade.
• 1/3 cup ranch dressing: A creamy base that gives the marinade a tangy, herby punch.
• 2 tablespoons Worcestershire sauce: Adds a subtle umami depth to the marinade.
• 1 teaspoon distilled white vinegar: Brightens the marinade with acidity.
• 1 teaspoon lemon juice: Gives a fresh citrus zing to balance the richness.
• 1 tablespoon minced garlic: Infuses the chicken with robust, savory flavor.
• 1/2 teaspoon pepper: Offers just the right kick without overpowering.
• 1/2 cup Parmesan cheese, chopped: Creates that iconic salty, nutty crust topping.
• 1/2 cup Provolone cheese, chopped: Melts beautifully and adds creamy richness.
• 6 tablespoons Buttermilk Ranch dressing: Helps bind the cheese topping and enhances flavor.
• 4 tablespoons melted butter: Adds irresistible richness to the breadcrumb topping.
• 3/4 cup panko breadcrumbs: Brings a light, crunchy texture to the crust.
• 2 teaspoons garlic powder: Boosts the savory aroma of the breadcrumb crust.

How to Make Longhorn Parmesan Crusted Chicken Recipe

Step 1: Marinate the Chicken

Start by whisking together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper until smooth. This marinade will soak into the chicken, tenderizing and flavoring it deeply. Place the chicken breasts in a freezer bag, pound them to an even thickness, then season with salt and pepper before adding the marinade and popping it in the fridge for at least 30 minutes. If you have time, letting it marinate overnight makes the taste even more profound.

Step 2: Sear the Chicken

When ready to cook, heat the vegetable oil in a skillet over medium-high heat — a cast iron skillet is ideal for this. Sear each chicken breast for about 4-5 minutes on each side without moving them too much, allowing a beautiful golden crust to form. Once nicely browned and cooked through, remove the chicken and keep it warm on a baking sheet covered with foil.

Step 3: Prepare the Parmesan Crust

Next, preheat your oven to a low broil at 450 degrees Fahrenheit. Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a microwave-safe bowl. Warm this mixture in 15-second bursts, stirring between each, until the cheese is mostly melted with a slightly lumpy texture — a little melted and a little chunky is the perfect balance here to spread over the chicken.

Step 4: Assemble the Crusted Chicken

Spread the cheese and ranch mixture evenly across each seared chicken breast. In a separate bowl, mix together the melted butter, garlic powder, and panko breadcrumbs, then generously spoon this crumbly topping over the cheese layer. This final layer will bake to a crispy, golden finish that’s absolutely irresistible.

Step 5: Broil to Finish

Place the assembled chicken under the broiler for about 3-4 minutes, watching closely so the crust turns golden brown and crunchy without burning. The broiler adds the perfect final crisp to the Longhorn Parmesan Crusted Chicken Recipe, making it bubbly and delicious right before serving.

How to Serve Longhorn Parmesan Crusted Chicken Recipe

Garnishes

A sprinkle of freshly chopped parsley or a few basil leaves sprinkled on top brightens the dish with color and an added layer of freshness. A wedge of lemon on the side can add a fresh zing when squeezed right before eating.

Side Dishes

This chicken’s rich and crispy texture pairs wonderfully with creamy mashed potatoes, roasted vegetables, or a simple green salad for a well-rounded meal. The creamy elements of those sides play beautifully against the crispy parmesan crust.

Creative Ways to Present

Try plating this chicken atop a bed of garlic butter pasta or quinoa tossed with herbs. You can also serve it sliced over a fresh spinach salad with cherry tomatoes and vinaigrette for a lighter, elegant presentation. Whatever you choose, this Longhorn Parmesan Crusted Chicken Recipe always steals the spotlight.

Make Ahead and Storage

Storing Leftovers

Keep any leftover chicken in an airtight container in the refrigerator for up to 3 days. The crust stays fairly crisp, and the flavors actually deepen overnight, making it great for next-day meals.

Freezing

If you want to freeze the chicken, wrap each piece tightly in foil and place them in a freezer bag or container. They’ll keep well for up to 2 months. Thaw fully in the refrigerator before reheating to maintain the best texture.

Reheating

Reheat leftover Longhorn Parmesan Crusted Chicken Recipe gently in a 350°F oven for about 10-15 minutes, uncovered, so the crust crisps back up without getting soggy. Avoid microwaving if you want to keep that delicious crunch intact.

FAQs

Can I use other types of cheese for the crust?

Absolutely! While Parmesan and Provolone are perfect for the classic flavor and meltiness, you can swap in mozzarella or even a sharp cheddar for different but delicious variations. Just keep the balance of melting and crisping in mind.

Is it necessary to marinate the chicken overnight?

Not at all. Marinating for just 30 minutes still imparts great flavor, but if you have time, refrigerating overnight allows the spices and acids to deeply penetrate the meat for a juicier, more flavorful bite.

What if I don’t have buttermilk ranch dressing?

You can substitute regular ranch dressing without issue. The slight tang of buttermilk ranch adds extra richness, but regular ranch still provides plenty of creamy flavor to the crust.

Can I bake the chicken instead of searing it on the stove?

While you can, searing creates that wonderful golden crust and locks in juices before broiling. If you prefer baking, cook the chicken at 375°F until just done, then apply the cheese toppings and broil to finish the crust.

Is this recipe suitable for meal prepping?

Definitely! The Longhorn Parmesan Crusted Chicken Recipe reheats beautifully, maintaining its crispy top and juicy interior, making it an excellent make-ahead option for busy weeknights.

Final Thoughts

This Longhorn Parmesan Crusted Chicken Recipe is one of those dishes that feels like a celebration every time you eat it. It’s approachable, uses straightforward ingredients, but offers a depth of flavor and texture that impresses everyone at the table. Whether you’re cooking for your family or a special guest, give this recipe a try—you’ll find it quickly becoming a delicious favorite in your recipe collection.

Longhorn Parmesan Crusted Chicken Recipe

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• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Longhorn Parmesan Crusted Chicken is a flavorful and crispy skillet-seared chicken breast topped with a rich blend of Parmesan and Provolone cheeses, ranch dressing, and a crunchy panko breadcrumb crust, finished under the broiler for a golden, crispy topping. Perfect for a hearty dinner, this recipe combines savory marinade and cheesy crust for an irresistible dish.

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Ingredients

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For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 tablespoons vegetable oil

For the 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

For the 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

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Instructions

1. Prepare the Marinade: Whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper in a bowl until well combined.
2. Pound the Chicken: Place chicken breasts in a freezer bag and gently pound them to about 1/2 inch thickness using a meat tenderizer to ensure even cooking.
3. Season the Chicken: Lightly season both sides of the chicken breasts with salt and pepper.
4. Marinate: Place the chicken in a new freezer bag with the marinade, seal the bag tightly, and refrigerate for at least 30 minutes or overnight for enhanced flavor and tenderness.
5. Heat the Pan: Heat 2-3 tablespoons of vegetable oil in a skillet (preferably cast iron) over medium-high heat to get a good sear on the chicken.
6. Sear the Chicken: Cook the chicken breasts for 4-5 minutes per side without moving them to achieve a golden-brown crust and ensure they are cooked through.
7. Keep Chicken Warm: Transfer the cooked chicken to a clean skillet or baking sheet and cover loosely with foil to keep warm while preparing the crust.
8. Preheat Broiler: Set your oven to a low broil temperature at about 450°F (232°C) to prepare for finishing the crust.
9. Make Cheese Mixture: In a bowl, combine Parmesan cheese, Provolone cheese, and ranch dressing. Microwave this mixture in 15-second bursts, stirring in between, until cheeses are mostly melted but still slightly lumpy.
10. Apply Cheese Mixture: Evenly spread the melted cheese mixture over the seared chicken breasts to create a flavorful base for the crust.
11. Prepare Breadcrumb Topping: In another bowl, combine melted butter, garlic powder, and panko breadcrumbs; then spoon this mixture evenly over the cheese layer on each chicken breast.
12. Broil the Chicken: Place the topped chicken breasts under the preheated broiler for 3-4 minutes, watching closely, until the panko topping is golden brown and crispy. Avoid burning by keeping a close eye.
13. Serve: Remove the chicken from the oven and serve hot. This dish pairs well with mashed potatoes or your favorite side dishes for a complete meal.

Notes

• Marinate chicken overnight for maximum flavor and tenderness.
• Pounding chicken breasts to an even thickness helps them cook evenly and prevents dryness.
• A cast iron skillet is recommended for the best sear, but a heavy-bottomed skillet will also work.
• Watch the chicken carefully while broiling to avoid burning the breadcrumb crust.
• You can substitute ranch dressing with Italian salad dressing for a quicker marinade option.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American