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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Season the Chicken: Lightly season both sides of the chicken breasts with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Preheat Broiler: Set your oven to a low broil temperature at about 450°F (232°C) to prepare for finishing the crust.
- 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.
- Apply Cheese Mixture: Evenly spread the melted cheese mixture over the seared chicken breasts to create a flavorful base for the crust.
- 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.
- 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.
- 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
